Minestrone Soup

3 tablespoons oil
3 cloves garlic, chopped
1 onions, chopped
1 cup chopped celery
5 carrots, sliced
3 cups beef broth
2 cups water
1 (14 oz.) can tomato sauce
1 (14oz.) can canned kidney beans, drained
1 cup chopped zucchini
3 cups fresh baby spinach, rinsed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
salt and pepper to taste
1 cup seashell pasta
1/4 cup grated Parmesan cheese for topping
Over medium-low heat, in a large stock pot, heat oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. Add beef broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside. Sprinkle Parmesan cheese on top. Serve.