Vegetables:

• 1 tablespoon olive oil
• 1 white or yellow onion, diced
• 2 stalks celery, diced
• 2 large carrots, sliced
• 1 medium (or 2 small) Yukon Gold potatoes, diced into ½-inch cubes (about 1 cup)

Soup Base:

• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1 (15-ounce) can kidney beans, rinsed and drained
• 6 cups vegetable broth
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes
• ¾ teaspoon salt, plus more to taste
• Freshly ground black pepper

Additional Ingredients:

• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 4 cups spinach
• 4 ounces elbow noodles, small shells, or fusilli (gluten-free if desired)