Tuscan Vegetable Soup

This delicious "soup" was a spinoff of the original Tuscan Vegetable Soup. If you want to keep it vegetarian, obviously, just don't add meat or actually follow the directions. But this is what I did to make it a more complete meal:

1. Heat the oil in a large soup pot. Add the garlic, then the onions. Caramelized the onions til soft and nicely browned.
2. Add the carrots, celery, zucchini, salt, pepper, dried thyme, and dried rosemary. Cook til the veggies are somewhat tender, about 5 minutes.
3. Add the water and chicken bullion and tomatoes. Bring to boil, then simmer.
4. Add the beans. (I mashed about 3/4 of my beans because I'm not a big fan of beans)
5. Add pasta into your soup and boil til al dente (lazy way) or cook it separately al dente then add it to your soup (proper way, supposedly).
5. Add the cilantro and some spinach leaves.
6. Best if served immediately. Add a couple slices of delicious meat for a wholesome meal!

1 cup of dried black beans - seasoned and cooked beforehand (becomes 2 cups)
1-2 tablespoon canola oil
1 brown onion, chopped
4-5 cloves of garlic, minced
4 carrots, sliced
4 stalks of celery, sliced
1 small zucchini, sliced
1/2 tsp salt
1/4 tsp pepper
2 tsp dried thyme leaves
1 pinch of dried rosemary leaves
6 cups of water
6 tsp of chicken bullion
2 tomatoes from the vine, diced
1 cup dried pasta
2 tbs of fresh cilantro, chopped
spinach leaves