One 15-ounce can cannellini beans or white beans, drained and rinsed
2 cups mushrooms, sliced
1 medium zucchini, cut into quarters lengthwise and them cut into ¼” pieces
1 bay leaf
1 tsp balsamic or apple cider vinegar
6 ounces dried whole wheat lasagna pasta, broken into bite-size pieces. These will get bigger as they cook
3 cups baby spinach
¼ cup finely chopped basil
½ cup chopped parsley
½ cup shredded mozzarella
¼ cup shredded Parmesan cheese
In a large pot, heat the olive oil on medium-high until it shimmers. Add the onion and cook, about one minute. Add the celery and carrot and cook, stirring occasionally, until soft, about 5 minutes. Add the bell pepper and cook another 2 minutes. Add the garlic, thyme, oregano, smoked paprika, salt and pepper and cook for one minute while stirring. Add the tomatoes, vegetable broth, beans, mushrooms, zucchini and bay leaf. Bring to a boil, then reduce heat to low. Simmer for 20 minutes. Add the pasta and stir 3 times during the course of two minutes. This keeps the pasta from sticking together or to the bottom of the pot. Place a lid on the pot and cook over low heat (simmering) until the pasta is tender, about 7-9 minutes.
Stir in the vinegar and spinach and continue to cook the soup until the spinach is wilted, about one minute. Turn off the heat and remove the bay leaf from the soup. Taste and add additional salt and pepper, if desired. Ladle the soup into individual bowls and top each bowl with basil, parsley, mozzarella and/or Parmesan cheese.