2 TBS olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 c. diced baby carrots
1 stalk celery, diced
1 small zucchini, diced
4 c. organic chicken broth, warm (or substitute vegetable broth)
1 can petite diced tomatoes, with liquid
1-8 oz. can tomato sauce
1-6 oz can tomato paste
1/2 tsp oregano
1/2 tsp marjoram
1 tsp parsley flakes
1/2 - 1 tsp crushed red pepper
3/4 c. small shell pasta
1 tsp fresh basil, chopped
1 c. fresh baby spinach, chopped
fresh grated Parmesan/Romano blend
Heat olive oil in 4 qt. saucepan. Add onion, garlic, carrots & celery and saute until onions start to become translucent. Add zucchini & saute 2 minutes more.
Pour in broth; add tomatoes, sauce & paste. Stir well to combine. Add seasonings. Bring to a boil. Cover, reduce heat & simmer for 20 minutes, stirring occasionally.
Add pasta, stir well, and return soup to a simmer for 10 minutes, stirring often.
Add basil & spinach & simmer for an additional 5 minutes.
Serve with grated cheese blend & a crusty baguette.