Lentil Minestrone Soup

• 2 medium onions, chopped
• 2 cloves garlic, minced
• 2 Tbsp. oil
• 2 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 (10 oz.) pkg. frozen chopped spinach
• 8 c. water
• 8 tsp. vegetable bouillon granules
• 2 tsp. oregano
• 1/2 tsp. thyme
• 1 (16 oz.) can tomatoes
• 1 c. uncooked pasta (bows, elbows or wagon wheels)
• 1 c. lentils

1. In a large saucepan or Dutch oven over medium-high heat, cook onion and garlic in hot oil about 5 minutes or until tender, stirring frequently.
2. Add carrot, celery, lentils, spinach, water, bouillon granules, oregano and thyme.
3. Bring to boiling.
4. Reduce heat; cover and simmer 15 minutes.
5. Stir in tomatoes and pasta; simmer 10 to 15 minutes longer or until pasta is just tender.

onions, garlic, oil, carrots, stalks celery, spinach, water, vegetable bouillon granules, oregano, thyme, tomatoes, pasta, lentils

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897546 (may not work)