Garden Minestrone Soup

1.50 tsp Oregano, ground
1 tsp Pepper, black
1 tsp Thyme, ground
2 tbsp Basil
1.50 tsp Salt
2 1tsp Olive Oil
1 stalk, large (11"-12" long) Celery, raw
6 clove Garlic
1 large Onions, raw
2 tbsp Parsley
4 cup Spinach, fresh
8 cup (8 fl oz) Water, tap
1.50 cup Beans, red kidney
1.50 cup Beans, white
1 cup Del Monte Petite Cut Diced Tomatoes
3 serving low sodium vegetable broth cubes
1 cup Italian Green Beans (Kroger's frozen)
4 oz Carrots julienned
1 cup Zucchini - Steamed or raw

You can omit the pasta for a delicious veggie soup.

Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about twelve 1 cup servings.

Serving Size: 1 cup