Minestrone Soup
2 Tbsp olive oil ½ cup white onion ( about 1 small onion ), chopped ¼ cup zucchini , chopped ¼ cup celery , chopped 2 tsp minced garlic 6 cups low sodium chicken or vegetable broth 1 can Italian cut green beans , drained 1 can red kidney beans , drained 1 can Great Northern beans , drained 1 can diced tomatoes ½ cup carrots , matchstick 2 Tbsp minced fresh parsley 1 tsp salt ½ tsp ground black pepper 1 tsp Italian seasoning 1 bay leaf 3 cups fresh baby spinach 1/3 cup small shell pasta
1 . Heat olive oil over medium heat in a large stock pot .
2 . Saute onion , zucchini , celery , and garlic in oil for 5 minutes or until onions begin to turn translucent . Add broth to pot , plus tomatoes , green beans , beans , carrots , parsley , and spices . 3 . Bring soup to a boil , then reduce heat and allow to simmer for
20 minutes . 4 . Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency .