Olive Garden Minestrone Soup (adapted from Top Secret Restaurant Recipes 2)

This was very good and extremely healthy with little fat and lots of protein. This recipe makes about 8 1 1/2 cup servings.

Ingredients:

3 tbsp olive oil
1 cup minced white onion (1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/2 stalk minced celery
4 cloves or 4 tsp minced garlic
4 cups vegetable or 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 shredded carrot
2 tbsp minced fresh parsley or 1 tbsp dried
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/4 tsp dried thyme
2 bay leaves
3 cups hot water
1 cup seashell pasta

1. Heat olive oil over medium heat in large stockpot. Saute onion, zucchini, green beans, celery, and garlic in oil for 5 minutes or until onion turns translucent.
2. Add broth, drained beans, tomatoes, carrot, spices, bay leaves, and hot water. Bring soup to boil, then reduce heat and simmer 20 minutes.
3. Add pasta and cook for an additional 20 minutes or until desired thickness.