• 6 ounce elbow macaroni other small pasta
• 3 tablespoon extra virgin olive oil
• 1 yellow onion medium, diced
• 2 stalk celery with leaves, diced
• 3 clove garlic chopped
• 8 cup vegetable stock
• 2 carrot medium, peeled and diced
• 28 ounce canned whole peeled tomatoes chopped with liquid
• 32 ounce canned dark red kidney beans rinsed
• 1 zucchini diced
• 1/3 cup Italian parsley finely chopped
• 3 cup baby spinach packed
• 1 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste

For garnish:

• 1 cup grated parmesan cheese
• 1/3 cup fresh basil chiffonade

• 16 ounce ditalini pasta cooked according to package directions, al dente. Note: If refrigerating soup, store pasta separately until serving.
• 4 tablespoon extra virgin olive oil
• 2 yellow onion medium, chopped
• 4 stalk celery chopped into ½ inch pieces
• 2 carrot chopped into ¼ inch thick discs
• 4 clove garlic chopped
• 2 teaspoon Italian seasoning
• 12 cup chicken stock or vegetable stock for vegan/vegetarian
• 56 ounce canned whole peeled tomatoes drained, and chopped
• 30 ounce canned cannellini beans rinsed and drained
• 6 tablespoon Italian parsley chopped
• 2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste

For garnish:

• 1 cup Parmesan cheese grated, optional, leave off for vegan