Stored in the fridge in an airtight container it will keep for 2-3 days.
 
Ingredients
 
·        ½ cup small pasta shells
·        ½ tbsp light olive oil
·        ½ small onion, minced
·        1 medium carrots, peeled and finely diced
·        1 medium celery stalk, diced
·        3 cups prepared vegetable broth
·        ½ small zucchini, finely diced
·        1 plum tomato, finely diced
·        ½ cup frozen peas, thawed
·        1 really good handful of spinach leaves,
     stemmed and shredded      
·        ½ tbsp minced fresh dill or ½ tsp dried
·        Salt and freshly ground pepper to taste
 
1.     Cook the pasta according to the directions on the package. Cook until soft then drain them.
2.     While the pasta is cooking, heat the oil over medium heat in a soup pot. Add the onion, carrots and celery and sauté until the turn a golden colour.
3.     Add the vegetable broth and bring to a simmer. Add the zucchini, tomatoes, and peas; cover pot. Allow soup to gently simmer until the vegetables are just done which should take about 10 minutes.
4.     Add the spinach and fresh or dry dill and bring to a simmer. Remove from heat when the greens have started to wilt. Add the pasta shells and add salt and pepper to taste.
5.     Remove the lid to the pot and allow the soup to stand for 30 minutes or so, off of the heat. Serve warm.
 
Serves 2-4