Vegetarian Minestrone Soup

Adapted from www.betterrecipes.com

• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 sweet onion, chopped
• 5 stalks celery, sliced
• 5 carrots, sliced
• 6 cups vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 1 cup chopped tomatoes
• 1/2 lb. fresh green beans, trimmed & cut
• 1 can kidney beans, drained
• 1 cup fresh spinach
• 3 zucchini, halved and sliced
• 1 can cannelloni beans, drained (Eden Organic Cannelloni Beans)
• 1 1/2 teaspoons dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• Salt and pepper to taste
• 1/2 of a 1 lb box ditalini pasta, cooked
• 2 tablespoons grated Parmesan cheese for topping (optional)
• 1 tablespoon olive oil (optional)

Preparation

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 1-2 minutes. Add onion and saute for 4 to 5 minutes. Add vegetable broth, celery, carrots, green beans and tomatoes. Bring to boil, turn down and simmer until vegetables are tender, stirring frequently. Add kidney beans, cannelloni beans, zucchini, spinach, oregano, basil, parsley, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Add more water if needed for soup consistency.
   
2.  Fill a medium saucepan with water and bring to a boil. Add ditalini pasta and cook the recommended time for pasta that is going into soup. (It is usually a few minutes less than completely cooked pasta.) Drain water and add pasta to soup when vegetables are tender.
3.  Optional serving suggestions: Sprinkle Parmesan cheese on top. Drizzle with olive oil and serve.