Minestrone veg soup

Ingredients;

Olive oil – 2 tbsp
Chopped onion – 1 medium
Chopped zucchini – 1/4 cup
Frozen Italian beans- 1/4 cup
Minced celery- 1/2 stalk
Minced garlic- 2 tsp
Vegetable broth-4 cup Red kidney beans, drained-1 can (15 ounce)
White beans, drained- 1 can (15 ounce)
Diced tomato – 1/2 can(14 ounce)
Shredded carrot-1/2 cup
Minced fresh parsley-1 tbsp
Dried oregano-1tsp
Ground black pepper-1/2 tsp
Dried basil – 1/2 tsp
Dried thyme(fudina)-1/2 tsp
Hot water-11/2 cups
Spinach-3 cup
Small shell pasta – 1/2 cup

Method;

Heat two tablespoons of olive oil over medium heat in a pot.Sauté 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 all spices.Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.Add spinach leaves and small shell pasta and cook for an additional 20 minutes or until desired consistency.