Cold Night Minestrone Soup

Ingredients 3 tablespoons olive oil 1 cup minced white onion (about 1 small onion) ½ cup chopped zucchini ½ cup fresh green beans ¼ cup minced celery (about ½ stalk) 4 teaspoons minced garlic (about 4 cloves) 8 cups vegetable broth 2 (15 ounce) cans red kidney beans, drained 2 (15 ounce) cans pinto beans, drained 2 (14 ounce) can diced tomatoes ½ cup thin slided carrot, 2 tablespoons minced fresh parsley 1½ teaspoons dried oregano 1½ teaspoons salt ½ teaspoon ground black pepper ½ teaspoon dried basil ¼ teaspoon dried thyme 4 cups fresh baby spinach ½ cup small shell pasta

Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1½ cup