Tomato Florentine Inspired Leftover Soup

We got home from gymnastics class at 7:10 last night and I had nothing in mind for dinner so I took a look in the fridge and found some odds and ends that I thought would, perhaps, work as a soup. I will attempt to "create" a recipe but this one may never be the same. Obviously, you do not NEED to use leftovers to make this but that is how we roll over here. It was yummy and we had enough for lunches today.
Tomato Florentine Inspired Leftover Soup

Ingredients:

• 1/2 box of small to medium sized pasta (we used shells)
• 1-2 TB olive oil
  
• 2 cloves garlic minced
• 3-4 cups veggie broth
• 15 ounce can of diced tomatoes
• 1/2 cup pasta sauce or marinara
• pinches of dried parsley, onion powder, dried basil
• 1 TB veggie bouillion mix or 1/2 a bouillion cube (or just some salt, tamari, soy sauce, Braggs or something salty)
  
• 1 TB tomato paste
• 1/3 cup nutritional yeast flakes
  
• 2 TB prepared pesto (I used my vegan basil pesto posted here)
• 2 tsp red pepper flakes (optional, but really good)
• several cups of fresh baby spinach or 1 cup of thawed, previously frozen chopped spinach
• 1/2 can of chick peas or white cannellini beans, drained and rinsed

Boil a pot of water for the pasta and cook according to directions on the box. While pasta cooks, saute garlic in oil until fragrant but not burned. Add broth, diced tomatoes, pasta sauce, spices/seasonings and cook until it just begins to boil. Turn down to a simmer. I added boullion here but I realize now it was redundant, oh well. I also added tomato paste and stirred to dissolve it a bit. Add nutritional yeast flakes and stir. If you are using red pepper flakes, this would be an ideal time to add. Stir in chickpeas and spinach and cook until spinach is wilted, if fresh, or warmed, if cold. Once all ingredients are hot you can add your pasta and stir in the pesto. Adjust seasonings as needed.

Enjoy!