In a large stock pot, heat EVOO over medium heat. Add onion and sauté for 3-5 minutes. Add celery and carrots and sauté for additional 2-3 minutes.
Add broth, water, tomato puree, and balsamic and bring to a boil. Stir frequently.
Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, basil, and season to taste with Sunshine Seasoned Pepper. Simmer for 35-50 minutes or until vegetables are cooked through.
Add cooked pasta to soup and heat through.
Serve with Parmesan cheese sprinkled and F. Oliver’s Tuscan Garden EVOO and Ripe Fig Balsamic drizzled on top.