Minestrone Soup

• 3 Tablespoons Olive Oil
• 1 whole Onion, Diced
• 1 stalk Celery, Diced
• 4 cloves Garlic, Minced
• 1 whole Zucchini (small), Chopped
• 6 cups Vegetable Broth Or Stock
• 2 cans (14.5 Oz Cans) Diced Tomatoes, With Juice
• 1 can (15 Oz) Cannellini Beans, Drained
• 1 can (15 Oz) Red Kidney Beans, Drained
• 1 can (15 Oz) Garbanzo Beans, Drained
• 1 whole Carrot, Julienned Or Shredded
• 1 cup Hot Water
• 1 can (14.5 Oz) Italian Cut Green Beans, Drained
• 2 Tablespoons Fresh Parsley, Chopped
• 1-1/2 teaspoon Dried Oregano
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 1/2 teaspoons Dried Basil
• 1/4 teaspoons Dried Thyme
• 4 cups Baby Spinach
• 1 cup Small Or Medium Shell Pasta

1. Heat three tablespoons olive oil in a large soup pot on medium heat. Saute onion, celery, garlic and zucchini until onion is translucent.
2. Add vegetable broth, tomatoes, beans, carrot, hot water, green beans and spices. Bring to a boil and simmer for 30 minutes, uncovered.
3. Add spinach and pasta and cook for an additional 30 minutes or until desired consistency.

olive oil, onion, celery, garlic, zucchini, vegetable broth, tomatoes, beans, kidney beans, garbanzo beans, carrot, water, italian, fresh parsley, oregano, salt, ground black pepper, dried basil, ubc, spinach, shell pasta

Taken from tastykitchen.com/recipes/soups/minestrone-soup-8/ (may not work)