{things i made} minestrone

It is officially soup weather–chilly days somehow always creep inside and all I want to do is cozy up and keep out the cold with hearty, warming dinners. I have yet to meet a soup I didn't like, and this one's no exception. A good minestrone is incredible–lots of veggies packed in every bite, an herb-flavored broth, and a bit of pasta too–but bad, un-flavorful one is a tinny waste of calories. Luckily this one is of the first variety and exactly what a cold November night calls for.
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1 cup white onion, minced
1/2 cup zucchini, chopped
1 pound sliced mushrooms (about 6 cups)
2 russet potatoes, peeled, cubed
1 cup green beans, cut into one-inch pieces
1 cup carrots, chopped or shredded 1/2 cup celery, minced
4 cloves of garlic, minced
3 ounces sliced pancetta, coarsely chopped 8 cups chicken (or vegetable) broth
2 (15 ounce) cans red kidney beans, drained and rinsed
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes, drained
2 tablespoon parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme 1/2 teaspoon salt
1 teaspoon ground black pepper
3 cups hot water
4 cups fresh baby spinach, torn
2/3 cup small shell or tube pasta, cooked
Finely shredded Romano cheese (or Parmesan), for serving

1. Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, pancetta, green beans, potatoes, and zucchini for 5 minutes or until onions begin to turn translucent.
2. Add broth to pot, plus tomatoes, beans, mushrooms, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 40 minutes.
3. Add spinach leaves and cook for an additional 30 minutes or until desired consistency. Serve with pasta and topped with cheese.