Heat olive oil in stock pot over medium-high heat. Add onion, celery, and carrots; saute 5 minutes or until softened. Add garlic, oregano, basil, zucchini, summer squash, vegetable broth, tomatoes, and bay leaf; bring to boil, then cover, reduce heat, and simmer for about 20 minutes. Add kidney beans, macaroni, and green beans; bring to boil, cover, reduce heat, and simmer about 8 minutes. Add spinach and simmer about 2 minutes. Ladle soup in individual bowls and serve.
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