Pasta E Fagioli

1 large onion, diced
2 carrots, cut into thin disks
2 stalks celery, cut into small "u"s
2 cans chopped, diced tomatoes
Soaking water from sundried tomatoes (see polenta recipe)
5 cloves garlic, minced
1 lb fresh spinach, cleaned, stemmed, chopped
Italian parsley, mostly destemmed and chopped, to make a third of a cup
2 small zucchini, cut into half-moons
1 cup red wine (NOT "cooking wine")
3 tbsp vegetarian broth powder
1.5 cups filtered water
2 cans cannellini beans, rinsed well
3 cups cooked whole-wheat pasta
Basil, oregano, thyme, and black pepper

Put onion, carrots, celery, tomatoes, and sundried tomato water into a large stock pot. Bring to a boil, lower heat, and simmer for about 10 minutes, until vegetables are softened. Add everything else except for the cooked pasta and simmer 20-30 minutes, tasting to adjust seasonings. Add the pasta no more than 5 minutes before serving to prevent excess softening. This recipe makes a lot of pasta e fagioli, but leftovers are always appreciated
in my household. :)

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