The Olive Garden Minestrone Soup

3 Tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 tsp. minced garlic (about 4 cloves)
4 cups vegetable stock
2 15 oz. cans red kidney beans, drained
2 15 oz. cans white beans or great Norther beans, drained
1 14 oz. can diced tomatoes
1/2 cup Julienned carrots
2 T. 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. dreid thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small seashell pasta
(also used a pound of dried multi bean dried mix and fresh herbs instead of canned beans and dried herbs)
1.  Heat two tablespoons olive oil over medium high heat in a large saucepan or stock pot until onions begin to turn translucent.

2.  Add stock to pot, plus drained beans,tomatoes, carrot, spices, an hot water.  Bring soup to a boil, then reduce heat and simmer for 20 minutes.

3.  Add spinachleaves and pasta and cook for an additional 20 minutes or until desired soupy thickness

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Makes about eight 1 1/2 cup servings.