6 cups fresh baby spinach leaves, coarsely chopped, or 1½ cups finely shredded green cabbage
¼ cup snipped fresh basil
2 ounces thinly shaved Parmesan cheese (optional)
In a 4-quart Dutch oven, heat oil over medium heat. Add celery, leeks, green onions and garlic; cook until crisp-tender, stirring occasionally.
Add broth, the water, green beans and/or peas, pasta and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the asparagus and/or zucchini and spinach; simmer 2 to 3 minutes more or until pasta and vegetables are tender. Stir in basil.
To serve, if desired, top individual servings with Parmesan cheese.