In a large stock pot, combine the vegetable stock and water. Heat on medium-high until bubbling (but not boiling).
Drain – but donot rinse – the corn, tomatoes, and beans. Add them to the pot, as wellas the couscous and elbow pasta. Heat on medium-high heat for approx.10 minutes.
Check to see ifthe pasta & couscous are getting soft. Then add cooking wine andgarlic chunks, and turn the heat down a bit. Cook for another tenminutes.
Add the frozen spinach, stirring occasionally until it is fully incorporated (and not a frozen brick!).
Add salt and pepper. Cook on low heat until ready to serve.