In a small saucepan, bring 2 cups of water to a boil. Stir in 2 teaspoon of veggie stock powder. Be careful that the water does not boil over because you may lose stock powder that way (you may want to reduce the heat to medium-high as you mix).
Chop the carrots into coins and add them to the broth. Add mushrooms. Stir in frozen spinach until it breaks apart; bring back to a boil. Stir in penne/pasta of choice. Add bay leaf if desired. Let boil at least 6 minutes, or however long it takes for your pasta of choice to cook.
Pour into bowls, and enjoy!
This is a very simple recipe, yes, but I call it addictive because I made this on a whim one day with random ingredients from around the house and the next day, I was craving it for lunch again. I decided to measure the ingredients the next time I made it and voila, the above recipe. It goes great with a PB&J sandwich and some fruit. It is also wide open to modifications (I know some people may want to add more spices or herbs--I'm not much for spices and such in my soup), so please share if they are made!