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Copycat Olive Garden Minestrone Soup

I have a slight Olive Garden addiction! From the salad and breadsticks to the tiramisu I love it all. The Minestrone soup is one hubby and I can both agree on! So since we love it and the kid tolerate it I went on the hunt for a recipe to make at home and we all can agree on this one as the closest contender!

Ingredients

3 tablespoons Olive Oil
1 chopped small Zucchini
1 medium Onion, diced
14 oz Green Beans (Italian Style if possible)
4 teaspoon minced Garlic
1 stalk Celery, diced
4 cups of Vegetable Broth
30 oz drained Great Northern Beans
30 oz drained Red Kidney Beans
14 oz can Diced Tomatoes with juice
1/2 cup dry Red Wine
1/2 cup of Shredded Carrot
4 oz can of Tomato Paste
1 teaspoon of Basil
1 teaspoon of Oregano
1/2 teaspoon of Garlic Powder
1/4 teaspoon of Thyme
1/2 teaspoon of Onion Powder
1 Whole Bay Leaf
3 cups of Hot Water
4 cups of fresh Spinach (can use frozen defrost and dry off the moisture)
1 and 1/2 cups of Shell Pasta
Salt and Pepper to taste

Directions

Heat olive oil over medium heat in a large pot. I love using my Enameled Cast Iron Dutch Oven for this!
Saute celery, carrots, zucchini, and onion, until onions are clear.

Add tomato paste, garlic, and green beans and stir.
Add the red wine, broth, and hot water, stir well.
Add beans, tomatoes, and all the spices.
Bring to a boil, reduce heat cover and simmer for 45 minutes.
Remove bay leaf.
Add Pasta and spinach, cook for an additional 30 minutes.
Serve and Enjoy