veggie packed minestrone soup

Originally from Our best bites

Ingredients
1 1/2 tablespoons olive oil
1 small/medium onion, chopped
1 large carrot, thinly sliced
1-2 stalks celery, diced
1 small zucchini
4-5 cloves garlic, minced or pressed
1 cup frozen french cut green beans
2 15-ounce cans red kidney beans, drained and rinsed
2 15-ounce cans white beans like Great Northern or Canalini
1 14-ounce can diced tomatoes, drained
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
32 ounces vegetable broth (that’s 4 cups)
3 cups hot water
1/2 cup ditalini or other small shell pasta
4 cups loosely packed fresh spinach leaves
2-3 tablespoons fresh minced parsley
Instructions:
Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan.  Add onions, carrot, and celery.  Saute 4-5 minutes, until onions start to look translucent.  Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant.  Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.  Add broth and water and bring soup to a simmer.  Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.  Add pasta and cook until pasta is soft, 8-10 minutes.  (Add additional vegetable broth or water if you feel you need it for preferred consistency.)  Remove pot from heat and stir in spinach and parsley.  Season with additional salt and pepper to taste.

(amy's notes)
I started the soup in the morning and simmered with-
water, boullion, tomatoes, garlic, sauteed onion, beans, thyme, parsley, basil, oregano, salt and pepper

Then 20 min before it was dinner time I added-
carrots, cauliflower, celery, corn, pasta(used cous-cous instead), spinach

I actually followed the original recipe this time
-but I did add cauliflower, squash

Megumi Greek Salad

4-5 roma tomatoes (cut in bigger chunks)
half a cucumber  (cut in bigger chunks)
1/4 purple onion (sliced and diced smaller)
3/4c plain couscous (cook before add to salad)
1 can of chick peas (drained)

Sauce-
3 T lemon juice
1 1/2T olive oil
1 clove of garlic
oregano (to taste)
salt and pepper
Feta cheese