Minestrone Soup

I looked at quite a few recipes and I feel like I've combined the best two (here & here). It was really flavorful and hearty. I added in some cooked hamburger too (for Devin, because he needs meat!), but it would be good with chicken, beef, or just vegetables.

INGREDIENTS
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes-- I used the olive oil and garlic diced tomatoes
3 cups chicken broth
1 cup beef broth
2 cups water
1 (14 ounce) can cannellini beans, rinsed and drained-- I couldn't find these so I used black beans
1 cup whole wheat elbow macaroni or ditalini
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 bay leaves
2 cups coarsely chopped spinach
Salt and pepper, to taste
Parmesan cheese-optional, for garnish

DIRECTIONS
1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add bay leaves, beans, macaroni, spinach, oregano, and basil. Simmer until vegetables and pasta are tender-about 35 minutes.
2. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.

It works great as a crock-pot recipe too, just put everything in (omit the olive oil since nothing is being sautéed) except the pasta and spinach and Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add the pasta and the spinach the last 30 minutes of cooking.