2 Tbsp Olive oil
1 Small onion chopped
1 Zucchini sliced and quartered
1 Yellow squash sliced and quartered
2 Celery stalks diced
2 Carrots julienne style
1/4 cup chopped green beans
3 garlic cloves or 2 1/2 tsp minced garlic
6 cups vegetable stock
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
1-15 oz can light red kidney beans (drained and rinsed)
1-15 oz can northwestern beans (drained and rinsed)
1-28 oz can petite diced tomatoes
3 cups chopped baby spinach
1 cup small pasta shells
In a large stockpot heat olive oil over medium high heat. Add the onion, zucchini, squash, celery, carrots, green beans and garlic. Saute for 5-6 minutes or until onion becomes soft and translucent.
Add in vegetable stock, spices, beans and diced tomatoes. Bring soup to a boil and then reduce heat to medium low and let simmer for 20-30 minutes.
Once the carrots and squash are tender add in the chopped spinach and pasta shells. Allow to cook for an additional 10 minutes or until the noodles are al dente. Serve with grated Parmesan cheese on top and some garlic bread or bread sticks.