Minestrone Soup

• 1 medium zucchini, sliced
• 1 onion, diced
• 1 stalk celery, thinly sliced
• 1 bell pepper, coarsely chopped
• 1 garlic clove, minced
• 8 fresh mushrooms, sliced
• 1 (15 ounce) can navy beans
• 1 (15 ounce) can dark red kidney beans
• 1 (10 ounce) box frozen chopped spinach
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 1/2 ounce) canflat Italian cut green beans (frozen is good too)
• 1 teaspoon Mrs. Dash seasoning mix
• 18 teaspoon nutmeg
• 3 cups beef broth or 3 cups vegetable broth
• 1 cup pasta (I prefer fiori or shells)
• salt and pepper
• 2 tablespoons olive oil

1. In a large Dutch oven, saute the onion, garlic, pepper, zucchini, and mushrooms in 2 tablespoons of olive oil until onions are clear.
2. Add the cans of beans, tomatoes, broth and seasoning.
3. Bring to a boil.
4. Add frozen spinach and pasta.
5. Bring back to a low boil and cook 10 minutes, stirring occasionally to break up the spinach.
6. Serve with a sprinkling of shredded parmesan or romano cheese and crusty bread.

zucchini, onion, celery, bell pepper, garlic, mushrooms, navy beans, dark red kidney beans, spinach, tomatoes, canflat italian, seasoning mix, nutmeg, beef broth, pasta, salt, olive oil

Taken from www.food.com/recipe/minestrone-soup-190066 (may not work)