# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 cup fresh or frozen peas
08 - 2 cups baby spinach leaves
09 - 1 cup green beans, cut into 1-inch pieces
→ Broth
10 - 6 cups vegetable broth (low-sodium preferred)
11 - 1 bay leaf
→ Pasta & Seasoning
12 - 3/4 cup small pasta shapes (ditalini, orzo or small shells)
13 - 1/4 cup fresh parsley, chopped
14 - 1 teaspoon salt, adjust to taste
15 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
16 - Grated Parmesan cheese (optional)
17 - Fresh basil leaves
18 - Extra olive oil for drizzling
# How To Make It:
01 - Heat the olive oil in a large pot over medium heat until shimmering.
02 - Add the chopped onion and cook 2–3 minutes until translucent, then stir in the garlic and cook for 30 seconds until fragrant.
03 - Add the diced carrots and celery and sauté 4 minutes, stirring occasionally, until beginning to soften.
04 - Stir in the zucchini, green beans and peas and cook 2 minutes to combine flavors.
05 - Pour in the vegetable broth, add the bay leaf and bring to a boil, then reduce heat and simmer gently.
06 - Add the pasta and cook according to package directions, typically 8–10 minutes, until al dente.
07 - During the final 2 minutes of pasta cooking, stir in the spinach and chopped parsley and cook until the spinach has wilted.
08 - Season with salt and pepper to taste, remove and discard the bay leaf.
09 - Ladle into bowls and finish with grated Parmesan, fresh basil and a drizzle of olive oil if desired.
