ingredients:
• One tablespoon olive oil
• One \ 2 cups chopped sweet onion
• One \ 3 cup celery, chopped
• One carrot, diced
• One clove of minced garlic
• 4 cups of chicken broth without salt and fat
• Two large tomatoes, seeded and chopped
• 1 cup chopped spinach
• One can (approximately 1.5 cups) canned chickpeas or red beans, drained and rinsed
• 1 \ 2 cups uncooked whole grain pasta (preferably in bowl form)
• One small zucchini, sliced and diced
• Two tablespoons chopped fresh basil
• 1 \ 2 cups red wine (optional)
instructions:
1. Heat the olive oil in the large saucepan over medium heat.
2. Add onion, celery, and carrots and sauté for about 5 minutes until soft. Add the garlic and stir for another minute.
3. Add the broth, tomatoes, spinach, beans, and pasta and boil over high heat.
4. Reduce heat and simmer for 10 minutes.
5. Add zucchini, cover, and cook for another 5 minutes.
6. Remove from heat and add basil.
7. Serve immediately.
