1
1 Heat three tablespoons of olive oil over medium heat in a large soup pot.
2
2 Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3
3 Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
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4 Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5
5 Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6
6 Makes about eight 1 1/2 cup servings.
