2 cans (14.5 ounce) diced tomatoes
2 tablespoons tomato paste
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1 cup parsnips, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
1 cup red potatoes, cubed
1 1/2 cup sweet potatoes, cubed
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon kosher salt
1/2 teaspoon pepper
1 can (15 ounce) red kidney beans, drained and rinsed
1 1/2 cups whole wheat macaroni pasta
1 cup baby spinach