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  • 1 Tablespoon olive oil
  • 4 cloves garlic minced
  • 1 medium onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 1 zucchini chopped
  • 1 cup packed baby spinach stems removed and leaves chopped
  • 6 cups low sodium vegetable broth
  • 1 28-ounce can of tomato sauce
  • 1 16-ounce can of kidney beans, drained and rinsed
  • ¼ cup pasta
  • 1 teaspoon Italian Seasoning
  • Kosher salt and freshly ground black pepper to taste
  • Fresh Parsley and Italian cheese blend for garnish optional
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