Minestrone Soup

• 3 tablespoons oil
• 1 cup minced white onion (about 1 small onion)
• ¹⁄₂cup chopped zucchini
• ¹⁄₂cup frozen cut Italian cut green beans
• ¹⁄₄cup minced celery
• 4teaspoons minced garlic
• 4cups veggie broth
• 2(15 ounce) cans red kidney beans
• 2(15 ounce) cans small white beans
• 1(14 ounce) can diced tomatoes
• ¹⁄₂cup cut up carrots
• 2tablespoons minced fresh parsley
• 1 ¹⁄₂teaspoons oregano
• 1 ¹⁄₂teaspoons salt
• ¹⁄₂teaspoon pepper
• ¹⁄₂teaspoon basil
• ¹⁄₄teaspoonthyme
• 3cups water
• 4cups fresh Baby Spinach
• ¹⁄₂cup pasta

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

(add red wine or red wine vinegar to taste)