Olive Garden Inspired Minestrone Soup

• 2 Tbsp olive oil

• 1 small onion, chopped

• 1/4 cup zucchini, chopped

• 1/2 cup frozen cut green beans

• 1/4 cup celery, minced

• 2 cloves garlic, minced 

• 4 cups vegetable broth

• 1 (15 oz) can red kidney beans, drained

• 1 (15 oz) can small white beans, drained

• 1/2 (14 oz) can diced tomatoes

• 1/2 cup carrots, julienned

• 2 Tbsp fresh parsley, minced

• 1 tsp. dried oregano

• 1 tsp. salt

• 1/2 tsp. black pepper

• 1/2 tsp. dried basil

• 1/4 tsp. dried thyme

• 1 1/2 cups hot water

• 3 cups fresh baby spinach

• 1/3 cup small pasta shells

Heat olive oil in a large saucepan or soup pot over medium heat and saute onion, celery, garlic, zucchini and green beans, about 5 minutes.  The add vegetable broth, diced tomatoes, beans, carrot, hot water and spices.  Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.  

Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve.  Enjoy!