Minestrone soup

1 tsp olive oil

½ cup chopped onion, chopped

4 cloves of garlic, chopped

½ cup chopped celery

¾ cup chopped carrots

1 28 oz can diced tomato

1 15 oz can cannellini beans,or other white beans or a combinationof white and kidney beans

1 cup chopped zucchini

3 cups water

½ tsp salt

½ tsp oregano

¼ tsp thyme

¼ tsp black pepper

½ cup elbows or other pasta (use gluten-free if needed)

1 cup baby spinach

3 tbsp chopped basil

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent. 4 mins.

Add celery, carrots and tomato and bring to a boil. 4 to 5 mins.

Add the beans, zucchini, water, salt and spices and cook for 15 to 18 minutes.

Add ½ cup pasta and simmer for 12 or more minutes. Taste and adjust salt, herbs and heat.

Fold in spinach and 2 tbsp chopped basil and simmer for another minute. Serve hot garnished with fresh basil.

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