Source: dLife

Spinach, zucchini, and tomatoes with kidney beans and pasta.

Servings

2 tsp olive oil
0.5 cup fresh chopped onion
3 medium carrots , sliced
2 cup chopped zucchini
4 cup fat free unsalted beef broth
1 bay leaves
2 medium tomatoes , chopped
15 oz Beans, kidney, unsalted, fat free, canned , pink
1 Spinach, fresh, bunch , stems removed; chopped
2 tbsp chopped parsley , fresh
0.5 cup Pasta, shells, small, enriched, cooked

1 In a large pot, heat oil over medium heat and sauté onion, carrots, and zucchini until soft, about 5 minutes.
2 Add broth and bay leaf; bring to a boil.
3 Lower heat and partially cover pot; simmer for 20 minutes.
4 Add tomatoes and beans, cooking until all vegetables are tender, about 10 minutes.
5 Remove pot from heat and add spinach, parsley, and pasta, cover and let sit for 10 minutes.
6 Discard bay leaf before serving.

Add a slice of Frech bread or pita bread for a complete meal.