I am always searching for new recipes that satisfy my whole family. Feeding a meat-and-potatoes loving husband, my vegetarian self, and 2 extremely picky little ones can be challenging, especially while trying to grocery shop on a budget and make meals that don't take hours of prep time. Most new recipes I try are a major fail...but tonight, I found a winner, and I want to share it with you. I made Vegetarian Pasta Fagioli and adapted this recipe from Cilantro & Citronella. Below is my version: Pasta e Fagioli 1 tablespoon Olive oil 1/2 medium sweet onion, diced 1 carrot, peeled and diced 1 celery stalk, chopped 2 cloves garlic, minced 1 zucchini, halved and sliced 1/2 teaspoon dried basil 28 oz whole or diced tomatoes, undrained 20 oz great northern beans, undrained 4 oz fresh baby spinach 1 cup vegetable broth 2 tablespoons parsley, chopped (optional) 1/2 teaspoon salt Pepper to taste 7 oz short pasta (I used elbow macaroni) Heat a large pot ove...