Garden Minestrone

• 2 tablespoons olive oil
• 7 medium carrots, chopped
• 7 celery ribs, chopped
• 1 medium onion, chopped
• 3 medium zucchini, chopped
• 2 yellow summer squash (about 3 cups), chopped
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage leaves
• 1/8 teaspoon crushed red pepper flakes, optional
• 3 garlic cloves, finely chopped
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
• 1 can (15 ounces) crushed tomatoes
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 1 cup uncooked ditalini or other small pasta
• 12 cups chopped fresh spinach (12 ounces)

1. In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squashes are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer.
2. Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes.
3. Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted.
4. Add remaining beans, but not pasta and spinach. Cool soup; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 7-9 minutes or until pasta is tender. Discard bay leaves. Add spinach and cook until wilted.

olive oil, carrots, celery, onion, zucchini, yellow summer, bay leaves, salt, pepper, thyme, sage, red pepper, garlic, beans, tomatoes, cartons, pasta, fresh spinach

Taken from www.tasteofhome.com/recipes/garden-minestrone/ (may not work)