Instead of making my own vegetable stock, I used Better Than Bouillon Organic Vegetable Base paste (1 1/2 tbsp. mixed into 4 cups of hot water) and then just add 4 extra cups of water to the pot. You made need to add extra water as I find that bouillon to be salty.
I also used:
1 large red onion, diced
3 garlic cloves, crushed
a few carrots, sliced into coins
a few stalks of celery, diced (leaves included)
shredded savoy cabbage (as much as you like)
1 zucchini, diced
10 oz. package of chopped spinach, drained
green beans (I used frozen haricot vert - cut into small pieces while still frozen)
16 oz. can of crushed tomatoes
1 can of red kidney beans, drained and rinsed
1 can of white cannellini beans, drained and rinsed
3/4 cup whole wheat pasta, uncooked
Saute' onion & garlic in extra virgin olive oil until onions are translucent and then add rest of vegetables, besides spinach. Cook until tender. Then add crushed tomatoes, bouillon mixed w/ water & the extra 4 cups of water. Let cook for about 25 minutes; taste and test for seasonings. You may want to add sea salt/pepper, etc.
Now add the uncooked pasta and spinach and cook for another 10 minutes or until pasta is tender.
Enjoy!
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