Minestrone

• 2 -3 tablespoons olive oil
• 2 medium onions, diced
• 2 carrots, peeled, halved lengthwise, and sliced crosswise
• 2 stalks celery, sliced crosswise
• 4 garlic cloves
• 2 zucchini, halved lengthwise, and sliced crosswise
• 12 cup white wine
• 12 cup rough-chopped white cabbage
• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can kidney beans or 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes
• 1 (32 ounce) carton vegetable stock or 1 (32 ounce) carton broth
• 1 cup loosely-packed fresh basil
• 12 cup fresh flat-leaf parsley
• 1 cup frozen Italian cut green beans or 1 cup regular green beans
• 5 ounces Baby Spinach
• 8 ounces small shell pasta or 8 ounces other small shell pasta
• salt
• black pepper

1. Heat olive oil in a large pot over medium-high heat.
2. In the meantime, start a smaller pot of water for the pasta and add the pasta and some salt to the water when it boils.
3. Cook according to package directions.
4. Saute onions a couple of minutes.
5. Add carrots and celery and saute a couple of minutes more.
6. Add garlic and zucchini and saute until all vegetables are just tender.
7. Add wine.
8. When most of the alcohol has cooked off, add cabbage and cook a couple more minutes.
9. Add all canned ingredients and stir to combine.
10. Increase heat to high and add the stock.
11. Cover until soup simmers.
12. Add herbs and frozen green beans.
13. When green beans are thawed, add baby spinach a handful at a time, stirring to help the wilting along.
14. Combine pasta and soup in individual bowls and serve.
15. Drizzle any leftover pasta with olive oil so it will not stick together in the refrigerator.

olive oil, onions, carrots, stalks celery, garlic, zucchini, white wine, roughchopped, garbanzo beans, kidney beans, tomatoes, tomatoes, vegetable stock, basil, parsley, frozen italian, spinach, shell pasta, salt, black pepper

Taken from www.food.com/recipe/minestrone-191767 (may not work)