Olive Garden Minestrone Soup - Copycat

Ingredients

• 3 tablespoons olive oil
• 1 cup minced white onions
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian green beans
• 1/4 cup minced celery
• 4 teaspoons garlic
• 4 cups vegetable broth (Swanson is good)
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans small white beans or great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1/2 cup carrots, sliced
• 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 thyme
• 2 cups hot water
• 4 cups fresh baby spinach
• 1/2 cup small shell pasta

Directions

1. Heat the olive oil over medium heat in a large soup pot. Saute the onion, celery, garlic, green beans, zucchini, and carrots for 5 minutes or until the onions are translucent.
2. Add the vegetable broth to the pot, plus the tomatoes, beans, hot water, and spices. Bring the soup to a boil, then reduce heat and simmer 20 minutes.
3. Add the spinach leaves and pasta and cook an additional 20 minutes.