1 (1 lb.) bag mixed Italian vegetables (zucchini, green beans, cauliflower, broccoli)
1 (14 1/2 oz.) can petite diced tomatoes in juice
1 cup ditalini pasta or small elbow macaroni
5 cups chicken or vegetable broth
2 cups water
1 teaspoon oregano
1/2 teaspoon basil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (14 oz.) can cannellini beans, rinsed and drained
Heat oil in a 5- to 6-quart heavy pot over moderately high heat, then cook onion, carrot, celery and garlic, stirring occasionally, until golden, about 3 minutes. Add spinach and sauté for 1 minute.
Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
While veggies simmer, transfer half of beans to a wide bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper, top with parmesan if desired.