sauté in large pot in a bit of olive oil til translucent:
1 scallion with
a couple diced carrots
a couple stalks celery with leaves, diced
1 can diced tomatoes [no salt or anything else. you can use fresh if it's that time of year]
8 c. low-sodium veggie stock
generous handful of spinach
1 can chunk white chicken [or fresh. i am lazy. or none if you are a veggie.]
2 peeled, cubed potatoes
chopped parsley, orgeano, basil, whatever else you have on hand to taste
a bit of coarse salt
once boiling, throw in 3/4 c. small pasta
simmer 20+ minutes til it's how you like.
after you have some, store in fridge and reheat for lunch every day for the next week. it gets better every day.