Minestrone A La Valentino

• 2 cloves minced garlic
• 1 c. chopped celery
• 1 c. chopped onion
• 1 c. chopped carrots
• 2 Tbsp. olive oil
• 1/2 tsp. ground thyme
• 1/2 tsp. dried oregano
• 2 to 3 bay leaves
• salt and pepper
• 16 oz. can tomato puree
• 5 puree cans water
• 2 bunches fresh spinach or 10 oz. frozen spinach, chopped
• 1 (9 oz.) pkg. green beans
• 1 (10 oz.) pkg. frozen peas
• 1 can red kidney beans
• 8 oz. shell macaroni

1. Saute garlic, celery, onion and carrots in oil, just until vegetables are tender-crisp.
2. Add thyme, oregano, bay leaves, tomato puree and water.
3. Bring to a boil and add spinach, green beans, peas and kidney beans.
4. Bring mixture to a boil again and add pasta shells.
5. Reduce heat and simmer mixture, just until shells are cooked.
6. Do not overcook.
7. Discard bay leaves and season to taste with salt and pepper.

garlic, celery, onion, carrots, olive oil, ground thyme, oregano, bay leaves, salt, tomato puree, water, fresh spinach, green beans, frozen peas, red kidney beans, shell macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229002 (may not work)