Soups On!

It's the first day of February and here in Texas we were blasted with ice and snow!  No school for the kids and home bound for the day.....and what a great day to make a pot of minestrone soup!
Hope you enjoy and have a blessed day!

Elaine

• 3 tablespoons olive oil
• 1 small minced white onion
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian green beans
• 1/2 stalk minced celery
• 4 cloves minced garlic
• 4 cups vegetable broth
• 1 cans (15 oz) red kidney beans, drained
• 1 cans (15 oz) great northern or small white beans, drained
• 1 can (14 oz) diced tomatoes
• 1/2 cup shredded carrot
• 2 tablespoons minced parsley
• 1 1/2 teaspoons 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

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.