Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 c.  onion   chopped
  1              clove  garlic  crushed
  2              Tbsp.  olive oil (or less if you saute in water)
  2               ribs  celery  chopped
  2                     carrots chopped
     1/2                green bell pepper       chopped
  1              pinch  dried rosemary  crushed
  1                     bay leaf
     1/4            c.  minced fresh parsley
  2                 c.  chicken broth (defatted)
  2                 c.  small white beans (navy or pea beans)
                        cooked
  1                 c.  small pasta shells      uncooked
  2                 c.  fresh spinach   chopped (or 1/2
  1               pkg.  frozen)
  2             medium  zuchinni        cut into 1/4-inch
                rounds  
                        grated Parmesan cheese
                        Salt & freshly ground pepper    to taste

Preparation:

In 5 or 6 quart kettle or dutch oven, saute garlic and onion in olive oil until limp and transparent (or saute in water to lessen the fat content). Add celery, carrots and green pepper. Toss to coat. Stir in rosemary, bay leaf and parsley. Add broth and beans. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Discard bay leaf. Can be made up to this point and refrigerated or frozen. About 15 minutes before serving, heat and add shells, spinach and zucchini, salt and pepper to taste. Cook until pasta is tender. Serve with grated Parmesan cheese.

Nutritional Information:

6 Calories (kcal); trace Total Fat; (15% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 8mg Sodium