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Heat three tables poons of olive oil over
medium heat in a large soup 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 to pot, plus drained
tomatoes, beans, carrot, hot waer and spices.
Bring soup to a boil then reduced heat and
allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an
additional 20 minutes or until desired
consistency.
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