• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced (make discs and then quartered)
• 2 medium celery sticks chopped (cut each slice in half)
• 1 tablespoon garlic minced
• 2 cups chopped seasonal vegetables potatoes, yellow squash, zucchini, butternut squash, green beans, or peas all work (zucchini make discs and then quartered)
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon red pepper flakes
• 1 can diced tomatoes (14.5 ounces with juices)
• 1 can (15 ounces Great Northern beans or cannellini beans or red kidney beans, rinsed and drained)
• ¾ cup ditalini elbow, or small shell pasta
• 2 tablespoons tomato paste
• 4 cups low-sodium vegetable broth
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cups baby spinach chopped kale, or chopped collard greens

For serving (optional)

• freshly grated Parmesan cheese
• freshly ground black pepper