1-First, heat 2 tablespoons of extra virgin olive oil in a large stockpot or Dutch oven over medium heat. Add the diced yellow onion, sliced carrots, diced celery, sliced zucchini, minced garlic, Italian seasoning, salt, fresh ground pepper, and dried thyme. Cook, stirring occasionally, for 6 to 7 minutes until the vegetables soften and release their aromas.

2-Next, add 6 to 7 cups of vegetable or chicken broth, 2 cups of water, 2 to 3 teaspoons of red wine vinegar, 1 bay leaf, the drained and rinsed cans of kidney beans, butter beans, and green beans, 1 can of diced tomatoes (undrained), and 1 can of tomato paste. Bring the mixture to a boil, then reduce the heat for simmering.

3-Stir in 1 and 1/3 cups of uncooked rice or orzo pasta, cover the pot, and let it simmer for 35 minutes. For the final touch, add 3 cups of fresh chopped spinach and simmer for 5 more minutes until wilted. Remove the bay leaf before serving warm, topped with grated parmesan cheese if desired.