extra olive oil, parmesan cheese, and fresh ground black pepper for serving.
In a large pot, heat the olive oil (2 tablespoons) and sauté the onions and celery over medium high heat until softened and starting to brown (about 3 minutes).
Add the 2 cloves minced garlic and fresh thyme (1 teaspoon); stir until fragrant (about 1 minute).
Add zucchini, cabbage, broccoli, and green beans. Season with salt and pepper, and stir to coat.
Add the chicken broth (8 cups) and bring to a boil.
Add the beans (15 oz.) and pasta (1 cup) and turn heat to low. Simmer until pasta is cooked; about 10 minutes.
Turn heat off. Stir in spinach (2 cups) and basil (2 tablespoons) until wilted and soft.
Serve with a drizzle of good quality extra virgin olive oil, Parmesan cheese, and freshly ground black pepper.
For a vegetarian version, be sure to use vegetable broth instead of chicken.
For a vegan version, use vegetable broth and omit the cheese on top.
For a gluten free version, use gluten free pasta.
For a grain free version, use grain free pasta such as chickpea flour pasta or an alternative such as quinoa.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.