EASY MINESTRONE SOUP
▢3 Tbs extra virgin olive oil ▢1 cup minced white onion about 1 sm onion ▢2 zucchini chopped ▢1 cup frozen Italian cut green beans ▢¼ cup celery minced (about ½ stalk) ▢4 teaspoon minced garlic about 4 cloves ▢4 cup vegetable broth (32 oz) ▢15 ounces red kidney beans, drained ▢15 ounces small white beans, drained ▢14.5 ounces diced tomatoes ▢2 cup carrots chopped ▢2 Tbs fresh parsley minced ▢1 ½ teaspoon oregano – dried ▢1 ½ teaspoon salt ▢½ teaspoon pepper – ground black ▢½ teaspoon basil – dried ▢¼ teaspoon thyme – dried ▢3 cup hot water ▢2-4 cup fresh baby spinach ▢1 cup small shell pasta uncooked
Heat olive oil over medium heat in large soup pot.
Sauté onion, celery, garlic, green beans, and zucchini in oil for 5 min or until onion begins to turn translucent.
Add vegetable broth to pot. Then add canned tomatoes, beans, carrot, hot water, and spices.
Bring soup to boil, then reduce heat and allow to simmer 20 minutes.
Add spinach leaves and pasta and then simmer 20 minutes (or until tender and done).