Vegetarian Minestrone Soup

1/3 to 1/2 cup olive oil
1.5 cups each of chopped onion, carrots and celery
3 cloves garlic, minced
1 tablespoon italian seasoning
3 -4 tablespoons tomato paste
1 can diced tomatoes of your choice (large can)
8 cups vegetable stock
2 vegetable bouillion cubes
1 can red kidney beans and 1 can cannelini beans or two of the same - your choice
1/2 cup small pasta of your choice
2 bags baby spinach
salt and pepper to taste

I find this recipe works best in a shallow electric frying pan as the flavors blend well.
Heat olive oil in pan. Add onions, carrots and celery and brown for about 8-10 minutes without burning onions. Add garlic and saute for 1 minute. Add tomato paste and 1 tablespoon of italian seasoning. Saute for a few minutes and coat veggies with tomato paste. Add canned tomatoes and vegetable broth and two bouillion cubes. Cook for about 10 minutes until it begins to simmer. Add beans and pasta. Cook until all vegetables are tender and pasta is done. Partially covered and stir occasionally to prevent burning. Do not boil rapidly.
When everything is done, add spinach and toss to wilt!
Season with kosher salt and black pepper.
Top with shaved parmesan cheese

Serving Size: Makes about 12-14 cups of soup