Lentil Minestrone Soup - cooking recipe

Ingredients

2 medium onions, chopped
2 cloves garlic, minced
2 Tbsp. oil
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 (10 oz.) pkg. frozen chopped spinach
8 c. water
8 tsp. vegetable bouillon granules
2 tsp. oregano
1/2 tsp. thyme
1 (16 oz.) can tomatoes
1 c. uncooked pasta (bows, elbows or wagon wheels)
1 c. lentils

Preparation

In a large saucepan or Dutch oven over medium-high heat, cook onion and garlic in hot oil about 5 minutes or until tender, stirring frequently.
Add carrot, celery, lentils, spinach, water, bouillon granules, oregano and thyme.
Bring to boiling.
Reduce heat; cover and simmer 15 minutes.
Stir in tomatoes and pasta; simmer 10 to 15 minutes longer or until pasta is just tender.