Minestrone A La Valentino - cooking recipe

Ingredients

2 cloves minced garlic
1 c. chopped celery
1 c. chopped onion
1 c. chopped carrots
2 Tbsp. olive oil
1/2 tsp. ground thyme
1/2 tsp. dried oregano
2 to 3 bay leaves
salt and pepper
16 oz. can tomato puree
5 puree cans water
2 bunches fresh spinach or 10 oz. frozen spinach, chopped
1 (9 oz.) pkg. green beans
1 (10 oz.) pkg. frozen peas
1 can red kidney beans
8 oz. shell macaroni

Preparation

Saute garlic, celery, onion and carrots in oil, just until vegetables are tender-crisp.
Add thyme, oregano, bay leaves, tomato puree and water.
Bring to a boil and add spinach, green beans, peas and kidney beans.
Bring mixture to a boil again and add pasta shells.
Reduce heat and simmer mixture, just until shells are cooked.
Do not overcook.
Discard bay leaves and season to taste with salt and pepper.