Ingredients:

1/4 c. olive oil
2 Tbsp or more of minced garlic
1 large red onion, chopped
6 stalks celery, chopped (with leaves)
5 small carrots, peeled and sliced
2 small zucchini, washed and sliced (peel if desired)2-3 tsp. black pepper (or to taste, we like more)
Pinch or two of cayenne (optional)
1-2 TBSP salt (or to taste)
2 tsp. onion powder
1 tsp. dried basil
1 1/2 tsp. dried thyme
3 c. white navy beans, cooked and drained (about 2 14.5 oz cans)
10 c. chicken broth
2 14.5 oz. cans of tomato sauce
2 14.5 oz. can of diced tomatoes
3/4 - 1 c. red wine (cooking wine has a lot of salt, we just use regular wine)
2 c. small pasta cooked al dente' and drained
2 1/2 c. fresh spinach

Parmesan Crisps or shredded parmesan

Instructions:

In a large pot, heat the olive oil. 
Saute the garlic, onion, celery, carrot and zucchini until soft. Add 1 TBSP of the salt, onion powder, pepper, basil, and thyme.
Add the beans, broth, tomato sauce, and diced tomatoes, and wine. Simmer for one to two hours. Add more salt or other spices to taste.
Add the cooked pasta and fresh spinach and cook for an additional 20 minutes. 

Serve with crusty bread.