Greek Minestrone Soup

• 1 Tbsp Gresham & Myers Greek Seasoning             
• 6 oz Small Pasta
• 4 Garlic Cloves, minced  
• 2 Tbsp Olive Oil
• 3 Celery Stalks, chopped         
• 1 Medium Onion
• 3 Medium Carrots, chopped
• 1 Cup Green Beans, Chopped     
• 20oz Tomato Puree  
• 15oz Diced Tomatoes
• 3 Cups Vegetable Broth      
• 1 Large Zucchini
• 15oz Red Kidney Beans     
• 15oz White Beans
• 4 Cups Fresh Spinach
• Garnish with Parmesan, basil and parsley

Directions:

1. Cook pasta according to directions and set aside
2. In large pot, heat oil over medium heat. Add onion and saute for 2 minutes. 
3. Add garlic, celery and carrots and cook for 4 minutes. 
4. Add puree, broth, diced tomatoes and G&M Greek Seasoning. 
5. Bring to a boil then turn the heat to low and simmer covered for 30  minutes.
6. Add beans and zucchini and simmer for 5 minutes. 
7. Add spinach and serve over pasta.