|Vegetable cooking spray||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Water||8 Cup (128 tbs)|
|Canned plum tomatoes||14 Ounce, drained, chopped|
|Frozen chopped spinach||10 Ounce, thawed, drained|
|Sliced carrots||1 Cup (16 tbs)|
|Chopped zucchini||1 Cup (16 tbs)|
|Cubed potatoes||3⁄4 Cup (12 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chicken bouillon granules||15 Gram|
|Dried basil||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Whole wheat pasta||1⁄2 Cup (8 tbs) (Uncooked, Pasta Shells)|
|Canned cannellini beans||15 Ounce, drained|
Coat a Dutch oven with cooking spray, add olive oil, and place over medium-high heat until hot.
Add onion and garlic, and saute 3 minutes.
Add water, tomatoes, spinach, carrots, zucchini, potato, celery, bouillon granules, bay leaf, and seasonings, bring to a boil.
Reduce heat and simmer, uncovered, 10 to 15 minutes.
Add pasta shells and beans to mixture; cook over medium heat 8 to 10 minutes or until pasta is done.
Remove bay leaf.