INGREDIENTS
1/2
onion, chopped
1 cup
carrots, chopped (about 3 carrots)
1
celery stalk, chopped
2
garlic cloves, minced
1 28 ounce can
petitie-diced tomatoes
1 15 ounce can
white beans, drained & rinsed
3 cups
fat free chicken broth or vegetable broth
1 oz
Parmesan cheese rind
1
fresh rosemary sprig
2
bay leaves
2 tbsp
chopped fresh basil (or 1½ tsp. dried)
1/4 cup
chopped fresh Italian parsley leaves (or ¾ tsp. dried)
1 tsp
salt
1/2 tsp
pepper
1
medium zucchini, chopped
2 cups
chopped fresh or frozen (defrosted) spinach
1 cup
cooked small pasta like ditalini or elbows (al dente)
Parmesan cheese, for serving