2 cup 1/2-inch prices peeled rutabaga (1/2 of a small)
1 1/2 cup Coarsely potatoes red-skinned potatoes (2 medium)
1 cup chopped Roma tomatoes (2 large)
1 cup 1/2-inch pieces carrots or peeled parsnips (2 medium)
2/3 cup chopped leeks (2 medium)
1 tsp fennel seeds, crushed
1/2 tsp drained sage, crushed
1/2 to 1/4 tsp ground black pepper
1 14-ounce can vegetable broth or chicken broth
1/2 cup drained tiny bow-tie pasta
3 cup fresh baby spinach leaves or torn spinach garlic toast (optional)