161 calories; 2 g fat; 1 g saturated fat; 4 mg cholesterol; 346 mg sodium; 27 g carbohydrate; 5 g fiber; 11 g protein
Saute carrots, celery, onion and zucchini until slightly soft, about 5 minutes.
Add broth, tomatoes, thyme, sage, bay leaves, salt and pepper.
Bring to a boil then add pasta. Reduce heat and simmer for 10-12 minutes, or until pasta is al dente.
Stir in beans, spinach and cheese.
Simmer for 5 more minutes and serve.