Minestrone

Heat olive oil in a large pot. Cook onion, carrots and celery for 5 minutes, then add garlic and cook 1 minute more.

Add zucchini, diced tomatoes, vegetable stock, oregano, salt and black pepper to soft vegetables. Bring to a boil, then simmer.

Stir small pasta and cannellini beans into soup base and simmer until the pasta is tender.

Stir spinach into minestrone until wilted. Taste and adjust the seasoning.