In a medium pot, bring water to a boil, add 2 cups of whole wheat penne pasta, cook until al dente, drain, mix with 1 tbsp olive oil, cover with lid, and set to the side.

While the penne is cooking, in the large soup pot, add the can of diced tomatoes, the can of tomato paste, the 1/2 tbsp of balsamic vinegar, tsp of sugar, tsp of Italian seasoning, and 1/4 tsp each salt, pepper, garlic powder, and onion powder. Cook over medium heat while stirring for 3 minutes.

After this, without draining, add the can of mixed veggies, pinto beans, chickpeas, and 32 oz of beef broth. Stir to combine. Cook over medium heat for 10 minutes.

While the soup is cooking, chop 2 cups of spinach leaves and grate the parmesan cheese.

When you're ready to serve, stir in the penne and spinach, give every bowl a sprinkle of fresh parmesan, and enjoy!