Minestrone Soup (by Aimee)

Sadly there is no picture for this soup, but it was oh so yummy! (ask Brandon, he ate it all)

I upped all the spices, and added red pepper flakes..but I kept the original measurements on this recipe

• 3 tablespoons olive oil
• 1 cup minced white onion (about 1 small onion)
• 1 link of smoked sausage (1lb)
• 1 cup chopped zucchini
• 1/2 cup frozen cut italian green beans (or canned, or omit)
  
• 1/4 cup minced celery (about 1/2 stalk)
• 4 teaspoons minced garlic (about 4 cloves)
• 8 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans small white beans or great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1/2 cup carrot, julienned or shredded (I threw these in the food processor)
• 2 tablespoons 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
• 4 cups fresh baby spinach ( you can omit, added no flavor but I enjoyed eating it)
• 2/3 cup small shell pasta

Directions

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

I kept this on the stove for about an hour to make sure all the spices settled in, and to get the soup thick.
If for some reason it never thickens to your liking, you can blend up some beans and throw it in, adds flavor and thickens!