Six Vegetable Minestrone Soup

Well, all I needed was for the temperature to dip down and I was ready to make this soup. It doesn't matter if you are braving a cold or braving the cold weather this healthy soup will make you feel better and warm your tummy. 

olive oil
1/2 onion, sliced
1 teaspoon minced garlic
1 1/2 teaspoons dried italian seasoning
2 large zucchini - chopped
3 large carrots - chopped
25-30 fresh green beans - chopped
2 - 14 oz. cans stewed tomatoes
6 cups chicken broth
1 cup uncooked tiny pasta shells
1 - 15 oz. can great northern beans, rinsed and drained
1 - 15 oz. can red kidney beans, rinsed and drained
6 oz. bag baby spinach
fresh shredded parmesan cheese - to garnish

Slice onion.  Mince garlic. Chop zucchini, peel and chop carrots, and chop green beans.

Heat oil in a large soup pot or dutch oven over medium heat.

Add the onion to pan; sauté 3 minutes, until softened, stirring frequently.

Add the garlic and italian seasoning and sauté 1 minute, stirring frequently.

Stir in zucchini, carrots and green beans and sauté 5 minutes, stirring occasionally.

Add the tomatoes and chicken broth .

Bring to a boil and then turn to a simmer for 25-30 minutes or until veggies are almost tender.

Add pasta and beans to pot and cook 10 minutes longer until pasta and veggies are tender, stirring occasionally.

Remove from heat and stir in spinach. Salt and pepper to taste.

Serve with a parmesan cheese garnish, as much as you like.