Minestrone Soup

Ingredients

1/2 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans or canned
1/2 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth
2 TB olive oil

2 cups dry red beans
1 cups dry broad beans*
1 (14 oz) can diced tomatoes
1/2 cup carrots shredded
1 teaspoons salt
1/2 teaspoon ground black pepper
2 TB fresh basil or 1/2 teaspoon dried basil2 TB minced fresh parsley
1 teaspoons dried oregano
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1 cup small shell pasta or any kind you have

Directions

Heat 2 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 the pot, plus drained tomatoes, beans, carrot, hot water, herbs, 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 8 servings

Araksya's Tip: You can add cooked shredded chicken to the soup. I like it with ground turkey sausage with no spices in it.
* You can use any kind of beans you have or like. You can also use canned beans.