In a large stockpot over medium heat pour in olive oil. Add diced carrots, onions, celery, and minced garlic. Cook for 3 minutes or until vegetables are just tender.
Stir in kidney beans, vegetable stock, diced tomatoes, and seasoning. Bring to a boil, once boiling turn it down to a simmer and cook for 10 minutes.
After 10 minutes add the pasta and cook for an additional 10 minutes or until pasta is tender.
With 2 minutes remaining add spinach and heat until warm.
Notes
Caramelize the carrots, onions, and celery for an increased depth of flavor.
Drain and rinse canned beans to rinse off salt or preservatives that might affect the flavor.
Refrigerate cooled leftovers for up to 4 days in an airtight container.