Minestrone Soup (Olive Garden)

3 T. oil
1 small minced onion
1/2 c. chopped zucchini
1/2 c. Italian green beans
1/2 stalk chopped celery
4 cloves minced garlic
4 c. vegetable broth
2 (15 oz.) cans red kidney beans, rinsed and drained
2 (15 oz.) cans white beans, rinsed and drained
14 oz. can diced tomatoes, drained
1/2 c. shredded carrot
2 T. parsley
1 1/2 t. oregano
1 1/2 t. salt
1/2 t. pepper
1/2 t. basil
1/4 t. thyme
3 c. hot water
4 c. fresh baby spinach
1/2 c. small shell pasta

Measure oil into large stock pot and heat on medium. Place onion, celery, garlic, green beans, and zucchini in pot and saute for 5 minutes or until onions become translucent. Add broth, tomatoes, white and red beans, carrots, hot water and spices to pot. Bring to a boil and then reduce to a simmer for 20 minutes. Add spinach and pasta and cook an additional 20 minutes. Recipe may be doubled.