Ingredients

1 Tbsp olive oil

1/2 small onion, chopped

2 tbsp zucchini, chopped

1/4 cup frozen cut green beans

2 cloves garlic, minced

2 cups vegetable broth

8 oz red kidney beans, drained

8 oz small white beans, drained

7 oz canned diced tomatoes

1/4 cup carrots, julienned

1 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

3/4 cups hot water

1 1/2 cups fresh baby spinach

1/3 cup small pasta shells

Preparation

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.