Minestrone Soup

Thought I would do Meatless Monday with this Minestrone Soup. The recipe doubles really well. The original recipe called for Vegetable Broth. I have made this several times and like it best with Chicken Broth. I think it gives it a little more flavor. I love a one pot meal!

Minestrone Soup(taste like the Olive Gardens)

Ingredients:
3 tablespoons olive oil
1 cup white onions, minced
1/2 cup zucchini chopped
1/2 cup frozen green beans, cut
1/4 cup celery, minced
4 teaspoons garlic, minced
4 cups chicken broth(if you are vegetarian use vegetable broth)
30 ounces canned red kidney beans, drained
30 ounces canned white beans, drained
14 ounces diced tomatoes, canned
1/2 cup carrots, chopped
2 tablespoons fresh parsley, minced
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup shell pasta

Directions:
1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add the garlic to the pot and saute the last minute.
3. Add chicken broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
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 20 minutes or until desired consistency. 

Makes about eight 1 1/2 cup servings.

Minestrone Soup