Minestrone Soup

• 1 Tbsp olive oil
• 1/2 small onion, chopped
• 2 tbsp zucchini, chopped
• 1/4 cup frozen cut green beans
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 8 oz red kidney beans, drained
• 8 oz small white beans, drained
• 7 oz canned diced tomatoes
• 1/4 cup carrots, julienned
• 1 tbsp fresh parsley, minced
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. dried basil
• 1/4 tsp. dried thyme
• 3/4 cups hot water
• 1 1/2 cups fresh baby spinach
• 1/3 cup small pasta shells

1. Heat olive oil in a large saucepan or soup pot over medium heat and saute onion, celery, garlic, zucchini and green beans, about 5 minutes. The add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
2. Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve.

olive oil, onion, zucchini, green beans, garlic, vegetable broth, red kidney beans, white beans, tomatoes, carrots, parsley, oregano, salt, black pepper, basil, thyme, water, baby spinach, pasta shells

Taken from www.epicurious.com/recipes/member/views/minestrone-soup-51554691 (may not work)