Minestrone Soup - cooking recipe

Ingredients

3 tablespoons olive oil
1 small white onion, chopped
1 stalk celery, chopped
1 zucchini, quartered and sliced
1 cup frozen cut green beans
3/4 cup carrot, shredded
5 teaspoons garlic, minced
1 (14 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can white beans, rinsed and drained
1 (14 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, undrained
32 ounces vegetable broth
3 cups water
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 cups fresh spinach, chopped
1/2 cup quinoa, rinsed or 1 cup shell pasta
3/4 cup red wine

Preparation

Heat oil in large stock pot over medium heat.
Add onion and celery, saute five minutes.
Add zucchini, green beans, carrots, and garlic, saute three minutes more.
Stir in beans, tomato puree, diced tomatoes, broth, water, and spices.
Bring to a boil, reduce heat to low, and simmer 20 minutes.
Add spinach and quinoa, cover and simmer 15 minutes.
Stir in wine and cook ten minutes more.