3 tablespoons olive oil 1 cup peeled and finely chopped [sweet type) onion 1/4 cup scraped, strings removed and finely chopped celery 4 teaspoons crushed, peeled, minced garlic 4 cups vegetable stock 1/2 cup canned or frozen cut Italian green beans 2 (15-ounces) cans red kidney beans, drained and rinsed 2 (15-ounce) cans great northern beans, drained and rinsed 1 (14-ounce) can diced or crushed tomatoes in juice 1/2 cup scraped, julienned or shredded carrot 2 tablespoons stems trimmed and minced fresh parsley 1 1/2 teaspoons dried oregano 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme (optional) 3 cups hot water [or broth] 1/2 cup small seashell pasta 1/2 cup chopped zucchini 4 cups fresh or frozen (thawed/drained) spinach, chopped fine 2 Tablespoons butter
Heat olive oil over medium heat in a large saucepan or stock pot. Saute onion and celery in the oil for 5 minutes or until onions begin to turn translucent. Stir in garlic during last minute. Add stock to pot. Add Italian green beans, kidney beans, great northern beans, tomatoes, carrot, spices, and hot water (or more vegetable or chicken broth). Bring soup to a boil, then reduce heat and simmer for 20 minutes. Add pasta and zucchini and cook until desired thickness. Wilt spinach in butter and add to soup.