Minestrone Soup....Just like Olive Garden

½ lb bacon, diced 1 tablespoons olive oil
2 small minced white onions 1 cup chopped zucchini
1 cup frozen cut Italian green beans 1 stalk minced celery
1 cup chopped cabbage 4 cloves minced garlic
1 cup shredded carrot 2 tablespoons minced 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 3 cups hot water
4 cups vegetable broth (beef broth can be used)
2 cans (15 oz) red kidney beans, drained
2 cans (15 oz) great northern or small white beans, drained
1 can (14 oz) diced tomatoes (Italian seasoned)
4 cups fresh baby spinach, ripped 1/2 cup small shell pasta
In a large pot, sauté bacon until brown. Add olive oil, stir in onion, celery, cabbage and garlic. Cook until onion is transparent. Add the vegetable broth, drained tomatoes, beans, carrots, green beans, zucchini, hot water and spices to the pot. Bring to a boil and then reduce to a simmer for 20 minutes. Add the spinach leaves and the pasta and cook for an additional 20 minutes.