Tuscan Minestrone

• 1 (14 ounce) can kidney beans, rinsed and drained
• 1 tablespoon olive oil, extra virgin
• 3 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon red pepper flakes, crushed
• 1 onion, chopped
• 2 1/2 quarts water
• 1 leek, sliced
• 3 carrots, sliced
• 3 stalks celery, sliced
• 2 potatoes, peeled and cubed
• 1 cup green beans, sliced
• 1 1/2 cups tomato sauce
• 1 tablespoon mixed Italian herbs
• 2 zucchini, chopped
• 1 1/2 cups cannellini beans, drained and rinsed
• 14 1/2 ounces stewed tomatoes
• 1/2 cup orzo pasta
• 2 cups spinach, chopped

1. Place oil in 6 quart saucepan.
2. Add beans, garlic, bay leaf, red pepper flakes, onion.
3. Saute 5 minutes.
4. Add water.
5. Bring to boil.
6. Simmer 1 hour.
7. Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
8. Cook 30 minutes.
9. Add zucchini, beans, tomatoes.
10. Cook 15 minutes.
11. Add orzo and spinach.
12. Cook 15 minutes.

kidney beans, olive oil, garlic, bay leaf, red pepper, onion, water, carrots, stalks celery, potatoes, green beans, tomato sauce, mixed italian herbs, zucchini, cannellini beans, tomatoes, orzo pasta, spinach

Taken from www.food.com/recipe/tuscan-minestrone-248545 (may not work)