Minestrone Soup

• 2 tablespoons olive oil
• 1 cup onion, minced
• 1 cup fresh green beans, cut or frozen green beans
• 1 stalk celery, minced
• 4 cloves garlic, minced
• ½ cup carrots, julienned or shredded
• 8 cups vegetable broth (How to Make Vegetable Broth)
• 2 (15 ounce) cans black beans, drained
• 2 (15 ounce) cans great northern beans, drained
• 2 cans diced tomatoes or 4 cups fresh tomatoes, diced
• 2 tablespoons fresh parsley, minced or (3 teaspoons dried)
• 3 teaspoons fresh oregano, minced (or 1 teaspoons dried)
• ½ teaspoon ground black pepper
• 2 teaspoons fresh basil, minced (or 1 teaspoon dried)
• ¾ teaspoon fresh minced thyme (or ¼ teaspoon dried thyme)
• 4 cups fresh baby spinach
• 2 pasta

Directions

1. Heat olive oil over medium heat in a very large soup pot.
2. Add onion, celery, garlic, green beans, carrots, and zucchini and sauté in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth tomatoes, beans, and spices to the pot.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 10 minutes or until pasta is al dente.
6. Serve Immediately.