Minestrone Soup

Heat olive oil in a heavy soup pot or Dutch oven. Add onion, garlic, carrots, and celery. Saute several minutes until vegetables are softened.

Add basil, oregano, and thyme. Saute for additional minute.

Add diced tomatoes, bay leaf, chicken broth, kidney beans, and cannellini beans.

Bring to a boil, then lower heat and simmer for 25 minutes.

Stir in dry pasta and zucchini, and cook for an additional 10 minutes until pasta is al dente. Add spinach and wilt for 1 minute.

Season to taste with kosher salt and pepper. Can be served immediately or kept covered in the fridge for a few days.