Olive Garden Minestrone Soup

This classic Italian vegetable and pasta soup will become a family favorite. Serve with grilled cheese or a salad and bread sticks, just like a meal at Olive Garden. 
Ingredients:

• 3 tablespoons olive oil 
• ¹⁄4 cup minced celery 
• 4 cloves minced garlic 
• 1 small minced onion 
• ¹⁄2 cup frozen Italian-style green beans 
• ¹⁄2 cup chopped zucchini 
• 4 cups vegetable broth 
• 2 (15-ounce) cans drained red kidney beans 
• 2 (15-ounce) cans drained small white bean 
• ¹⁄2 cup shredded carrots 
• 1 (14-ounce) can diced tomatoes, drained 
• 3 cups hot water 
• 2 tablespoons minced fresh parsley 
• 1¹⁄2 teaspoons dried oregano 
• 1¹⁄2 teaspoons salt 
• ¹⁄2 teaspoon pepper 
• ¹⁄2 teaspoon dried basil 
• ¹⁄4 teaspoon dried thyme 
• 4 cups fresh baby spinach 
• ¹⁄2 cup small shell pasta 

1. Heat the olive oil over medium heat in a large soup pot. 
2. Sauté celery, garlic, onion, green beans, and zucchini for 5 minutes. 
3. Add the broth, beans, carrots, drained tomatoes, hot water, and spices. 
4. Bring the soup to a boil. Reduce heat and simmer for 20 minutes. 
5. Add spinach leaves and pasta. Cook for an additional 20 minutes.

Serves 8