In a blender, puree cannellini beans with 1 cup of stock.
Heat oil in a large pot over medium heat. Add celery, carrot, onions, and garlic and saute until fragrant and tender or for approximately 15 minutes.
Add remaining stock, blended beans, tomatoes, salt and pepper. Followed by rosemary, bay leaves, basil, parsley and cover. Cook on low to medium heat for 30 mediums.
Meanwhile, cook pasta according to packet instructions.
Add spinach and zucchini and cover. Simmer for 8 minutes.
Remove bay leaves. Taste and season as necessary.
Ladle into bowls. Top evenly with pasta and parmesan. Enjoy!
This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane-based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!