2 tsp olive oil
1 1/4 cup diced carrots
3/4 cup diced celery
3 green onions diced
1 medium zucchini diced
1/2 cup fresh spinach diced
3 cans low far chicken broth
2 cups uncooked pasta
1 can kidney beans, drained and rinsed
1 can Italian diced tomatoes, undefined
Put olive oil in bottom of a large soup pot. Add carrots, celery and onions and sauté for 3-5 minutes. Add zucchini and spinach and cook a few minutes more until spinach is wilted.
Add chicken broth and pasta. Cook until pasta is al dente. Add kidney beans and diced tomatoes and heat through.