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Minestrone Soup

Ingredients

  • 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
  • 1-½ teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • ½ teaspoons Dried Basil
  • ¼ teaspoons Dried Thyme
  • 4 cups Baby Spinach
  • 1 cup Small Or Medium Shell Pasta

Heat three tablespoons olive oil in a large soup pot on medium heat.  Saute onion, celery, garlic and zucchini until onion is translucent.

Add vegetable broth, tomatoes, beans, carrot, hot water, green beans and spices.   Bring to a boil and simmer for 30 minutes, uncovered.

Add spinach and pasta and cook for an additional 30 minutes or until desired consistency.

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