This a copy cat recipe from Olive Garden that I have had for a few years. I love it. I have also heard that adding a little red wine to the stock is very good as well. I'm not really a drinker so I have never done that.

Copycat Olive Garden minestrone soup:
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrot, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
::Directions::
1) Heat three tablespoons of olive oil over medium heat in a large soup pot.
2) Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3) Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4) Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5) Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6) Makes about eight 1 1/2 cup servings.

i'm 2 days late...but i'll try anyway. :)
this one is easy easy easy! just a lot of chopping but it doesn't take too long.

1 cup carrots, thinly sliced
1/2 cup celery, sliced
1/2 cup onion, chopped
1 small zucchini, sliced
2 cans chicken broth (the small, regular size ones)
2 cups water
1 can (28 oz) diced tomatoes, undrained
1 can (15.5 oz) dark red kidney beans, rinsed & drained
1 cup shell pasta, uncooked
1 cup italian style green beans (frozen, or can) ... i just get a can of them and put them all in there...can never have too many veggies!
1 teaspoon dried oregano and basil (one of each)
** if desired, grated Parmesan cheese

Cut everything and add to large saucepan, except Parmesan cheese. Bring to boil, reduce heat, cover for about 20-25 minutes or until veggies are tender. Add Parmesan cheese & serve.

I usually serve it with like a loaf of french bread or chiabatta bread...whatever the grocery store has in the day old section. :)