To a pan on medium heat, add olive oil. Once the oil is hot, add chopped garlic. Saute for 30 seconds.

Add chopped onions and celery and saute for 2 minutes or so.

Add diced carrots and some salt. Cook for another 2 minutes, till veggies begin to soften a bit.

Now add the cannelini beans and mix.

Add the can of crushed tomatoes and also add the Italian seasoning.

Add vegetable broth and mix till everything is well combined.

Add elbow pasta, stir and then cover the pan let it simmer for 5-6 minutes.

Open the pan, add chopped spinach, black pepper and grated parmesan cheese. Mix everything and cover the pan again.

Cook for additional 5-6 minutes or till the pasta is cooked.

Ladle your vegetarian minestrone soup into serving bowls and top with some more parmesan cheese. Serve immediately!