Minestrone Soup

Everyone loves a hearty and healthy vegetable soup, especially on a cool and cloudy day like we are having today in L.A.  Sometimes I leave out the pasta if I'm trying to watch my carbohydrates.  This soup is delicious and I hope you try it soon.

adapted from Olive Garden
Serves 8

2 tablespoons olive oil 

1 small onion, chopped 

1 small zucchini, chopped  
1/2 cup frozen cut italian green beans   
1 stalk celery, chopped 
4 teaspoons minced garlic (about 4-6 cloves)

3 cups vegetable or chicken broth 
2 (15 ounce) cans red kidney beans, drained  
1(15 ounce) great northern beans, drained
1 (28 ounce) can diced tomatoes 
2 tablespoons finely chopped fresh parsley (optional) 
1 1/2 teaspoons dried oregano 
1 1/2 teaspoons salt 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water

3-4 cups fresh baby spinach
1/2 cup small shell or elbow pasta (optional) 

1/4 cup freshly shredded parmesan cheese (optional)

1.  Heat oil over medium heat in a large saucepan or stock pot.  Saute onion, zucchini, green beans, celery and garlic in the oil for about 5 minutes or until onions begin to turn translucent.

2.  Add broth to pot, drained beans, tomatoes, spices and hot water.  Bring soup to a boil, then reduce heat and simmer uncovered for 20 minutes. 

3.  Add spinach leaves & pasta and cook for an additional 20 minutes or until desired soupy thickness. 

4.  Serve and sprinkle with freshly shredded parmesan cheese.