Beats Olive Garden Minestrone Soup

We're not totally soup-savvy in this house. Not that we can't make it; but don't really tee-hee {heart giggle} over it. This soup definitely makes us tee-hee. 'Nuff said.

Ingredients:
3 tablespoons olive oil
1 small - med diced yellow onion
2 italian sausages
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/2 cup minced celery
4 cloves minced garlic
4 cups vegetable broth
1 (20 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1/2 cup carrot, sliced
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
crushed red pepper (to taste depending on heat liking)
salt to taste
4 cups fresh baby spinach
optional: 1/2 cup small shell pasta

Directions:
Heat 1 tablespoon of olive oil over medium heat in a large soup pot. Brown the sausages and cook until crumbled. Drain the fat. Heat 2 tablespoons of olive oil over medium heat with the sausage still in the pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth and tomato sauce to pot, plus drained tomatoes, cans of beans, carrot, and spices. Bring soup to a boil, then reduce heat and allow to simmer on low for 20 - 30 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.