Anti-Inflammatory Vegetable & Pasta Soup

Ingredients:

2 tablespoons olive oil
1 cup diced onions
1 cup sliced carrots
1 cup diced celery
4 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon ground fennel seeds
3 cups vegetable broth (or chicken broth)
1 (28 oz) can diced tomatoes
1 (15 oz) can red kidney beans, drained and rinsed
1 tablespoon Italian seasoning
8 oz pasta (use gluten-free if needed)
1 medium zucchini, cut into bite-sized pieces
1/2 pound green beans, cut into bite-sized pieces
5 oz baby spinach, coarsely chopped
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
1/4 cup grated parmesan cheese (optional)

Instructions:

Heat olive oil in a large pan over medium-high heat. Add the diced onions, celery, and carrots, and cook for about 5-7 minutes until they begin to soften.
Stir in the chopped garlic, red pepper flakes, and ground fennel seeds. Cook for about a minute until fragrant.
Add the vegetable broth, diced tomatoes, kidney beans, Italian seasoning, and pasta. Bring the mixture to a boil, then lower the heat to simmer. Cook for about 5 minutes until the pasta is nearly done.
Stir in the zucchini, green beans, and spinach. Continue cooking until the veggies are tender, around 2 minutes.
Remove from heat, stir in chopped parsley, and sprinkle with grated parmesan if desired. Season with salt and pepper to taste.
Serve hot and enjoy this hearty, comforting soup