Lynette's Minestrone Soup

INGREDIENTS
3 tablespoons olive oil
1 small white onion, minced
1/2 cup sliced zucchini
1 cup frozen cut Italian green beans
1/2 stalk celery, minced
4 cloves minced garlic
4 cups vegetable broth
2 cans(15 ounce) red kidney beans, drained
2 cans(15 ounce) great northern or small white beans, drained
1 can(14 ounce) diced tomatoes
1/2 cup shredded carrot
2 tablespoons minced parsley
1 1/2 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
 4 cups fresh baby spinach
1/2 cup small shell pasta

DIRECTIONS
Measure olive oil into a large stock pot and heat on medium. Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become see-through. Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot. Bring to a boil and then reduce to a simmer for 20 minutes. Add the spinach leaves and the pasta and cook for an additional 20 minutes.

 -Lynette Marsing