2 tablespoons olive oil
3/4 cup minced white onion (about 1 medium onion)
1/2 cup chopped zucchini
3/4 cup frozen cut Italian cut green beans
1⁄3 cup minced celery (about 1 stalk)
2 tablespoons minced garlic
3 cups vegetable broth (Do not use chicken broth)
1 (15 ounce) cans red kidney beans, drained
1 (15 ounce) cans small white beans Cannellini, drained
1 cup diced tomatoes
1/2 cup carrot (julienned or shredded)
1 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
pinch dried thyme
2 cups hot water
3 cups fresh Baby Spinach
1/2 cup Orecchiette small shell pasta
Heat four tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.