Ingredients

8 cups beef or chicken broth (you can also use vegetable broth for an entirely meatless soup)
1 can dark red kidney beans, drained and well rinsed
1 package frozen chopped spinach, thawed and drained
1 carrot, diced
1 zucchini, halved lengthwise and then sliced in about 1/4 inch slices
1 12 oz. bag small pasta shells
salt and pepper to taste
French Bread and Parmesan cheese for serving

Instructions

In a large pot bring the broth, beans, spinach, zucchini and carrot to a boil, then reduce to a simmer. Cover and cook until the zucchini carrots are tender, then bring the soup to a boil again, adding the pasta. Cook, uncovered, an additional 10 minutes or so until the pasta is done. Taste and add salt and pepper as necessary. Serve topped with shredded Parmesan cheese and crusty warm sourdough bread.

Hint: If you want, you can also just pop the spinach in frozen, it will thaw out just fine during the cooking process.

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