Vegetables, broth, kidney beans, cannelini beans, pasta shells, and fresh parsley.
Saute the celery, carrots, and onions until soft.
Stir in seasonings, tomato paste, and diced tomatoes.
Add in the broth, beans, and pasta shells and cook until pasta is al dente.
Stir in fresh spinach and additional broth. Then add fresh parsley.
Ladle into bowls and enjoy.