3 tbs olive oil

1 c minced white onion

1/2 c chopped zucchini

1/2 c frozen cut Italian green beans

1/4 c minced celery

4 tsp minced garlic

4 c VEGETABLE broth

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white beans OR 2 (15 oz) cans great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 c carrot (julienned OR shredded)

2 tbs minced fresh parsley

1 1/2 tsp dried oregano

1 1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried basil

1/4 tsp dried thyme

3 c hot water

4 c fresh baby spinach

1/2 c small shell pasta

In a lg soup pot, over med heat, heat olive oil. Add onion, celery, garlic, green beans, & zucchini for five minutes. Add vegetable broth, tomatoes, beans, carrots, hot water, & spices. Boil for 20 minutes over LOW heat.

Add spinach leaves & pasta & boil for an additional 20 minutes.

Makes 8 (1 1/2 cup) servings