Minestrone Soup

Olive oil
1 onion
1 zucchini
1 celery stalk
1 carrot
4 tsp garlic, minced
4 - 6 cups vegetable broth
1 can pasta sauce
2 cans kidney beans (or 1 kidney bean/1 white bean)
1 can diced tomatoes
1 tsp parsley
1 ½ tsp oregano
1 tsp basil
½ tsp thyme
2 tsp salt
1 tsp pepper
1 - 2 cups frozen spinach
1 cup dried pasta

Once you have chopped/diced/julienned your vegetables, heat olive oil in large soup pot.

Saute the vegetables, until the onions turn translucent. Add in the garlic while you saute the vegetables.

Add vegetable broth to the vegetables, plus the canned tomatoes, beans and spices.

Bring soup to a boil, then reduce heat and simmer for 20 mins.

Add the frozen spinach and the pasta and cook for an additional 20 minutes, until the pasta is cooked.