Home-Style Vegetable Soup

1 tb Olive Oil

1 ea Onion; Md, Chopped

2 ea Celery Stalks; Chopped

2 ea Carrots; Sliced

1 ea Zucchini; Md, Sliced

1/2 c Garbanzo Beans; Canned

8 oz Tomatoes W/Juice; Canned

2 ea Bay Leaves

1/2 ts Italian Herbs

2 c Chicken Broth

1 c Tomato Juice

5 c Water

1 tb Parsley; Fresh, Chopped

1/2 c Fresh Mushrooms; Sliced

2 c Spinach; Fresh, Chopped

1 c Pasta; Cooked

In a 4-quart pot, heat the oil and saute the onion, celery, and carrots. Add the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian herbs, broth, tomato juice,and water. Bring to a boil, reduce the heat and cook over medium-high heat until the vegetables are tender, about 30 minutes. Add the parsley, mushrooms, spinach, and pasta. Cook another 7 to 10 minutes. Remove and discard the bay leaves.