1cupborlotti beans (frozen or fresh see also dried beans)*150 grams
1/2headbroccoli (break into florets, cut in half if large)
1smallstalk of celery (sliced or diced)
1bunchbaby spinach (if desired)
1/2-1teaspoonsalt (or to taste)
1-2dasheshot pepper flakes or black pepper (if desired)
1cuptomato puree(200 grams)
3-4cups water(945 grams)
1cupdried small pasta
*sometimes I leave out the beans, so add if you wish.
Chop the vegetables into small to medium chunks.
In a large pot add the olive oil, minced garlic, vegetables, tomato puree, water (enough to cover the vegetables) and spices. Stir to combine.
Bring the mixture to a boil, then lower the heat and simmer (very low boil) for 20-25 minutes or until vegetables are almost tender (not mushy), stirring occasionally. The last 5 minutes, boil 2-3 cups of water in a medium pot. To the large pot add the boiled water (1/2 the amount or all depending on how thick you like it and be sure to taste for salt, add if needed) and 1 cup of small uncooked pasta.
Cook on a low boil, uncovered, stirring often until the pasta is al dente. Top with freshly grated parmesan cheese if desired and serve immediately. Enjoy!