1 Tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 teaspoons oregano
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon Italian seasoning
4 garlic cloves, minced
1 cup chopped carrot
3 cups chopped zucchini (about 2 large or 3 medium)
1 cup fresh white shoepeg corn kernels (about 2 ears or 1 can)
4 cups chopped tomato, divided (2 15-ounce cans diced tomato)
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
Salt, to taste (about 2 teaspoons)
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 cup uncooked macaroni or ditalini pasta
1 (15.5-ounce) can Cannellini or Great Northern beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
1 cup (4 ounces) grated Parmigiano cheese
Heat oil in a Dutch oven over medium-high heat. Add onion and celery to pan; sauté 3 minutes or until softened. Add oregano, thyme, basil, and garlic; sauté 1 minute. Stir in zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.
Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Add salt, black pepper and red pepper flakes. Reduce heat, and simmer 20 minutes.
Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach and let wilt. Serve with a sprinkle of cheese