Vegetables:

• 2 Tablespoons extra virgin olive oil
• 1 cup (130g) diced yellow onion (1/2 of a large onion)
• 1 cup (120g) sliced or diced carrots (1-2 large carrots or a handful of baby carrots)
• 1 cup (120g) sliced or diced celery
• 1 cup (130g) sliced or diced zucchini

Seasonings:

• 4 garlic cloves, minced
• 1 Tablespoon Italian seasoning*
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon dried thyme

Liquids:

• 6–7 cups (about 1.5L) vegetable or chicken broth*
• 2 cups (480ml) water
• 2–3 teaspoons red wine vinegar*

Beans and Tomatoes:

• 1 bay leaf
• 1 (15.5-ounce/439g) can kidney beans, drained and rinsed*
• 1 (15.5-ounce/439g) can butter beans, drained and rinsed*
• 1 (15.5-ounce/439g) can green beans, drained and rinsed*
• 1 (14.5-ounce/411g) can diced tomatoes (do not drain)
• 1 (6-ounce/170g) can tomato paste

Grains and Greens:

• 1 and 1/3 cups uncooked rice (about 290g) or orzo pasta (240g)*
• 3 cups (120g) fresh spinach, chopped

Optional Toppings:

• grated parmesan cheese and fresh thyme, for serving