Brrrrrrrr! England is bone chillingly cold! And when our only source of transport is Sweet Pea's stroller, these blustery, rainy winds are frigid. Too bad Graco doesn't make a "push-chair" (as the Brits would say) with a heater. This soup is inspired by a minestrone from my old local Italian restaurant that I would frequent in college. It's easy to make and heart-warming with veggie pasta combo. Even our anti-veggie one-year-old gobbled this up.

Ingredients:
1 Tbs olive oil
1 small diced onion
1 small zucchini diced
1/2 cup frozen cut italian green beans
4 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups water
1 can diced tomatoes (14 ounce)
1/2 cup carrot, shredded
1/2 cup frozen chopped spinach
1 cup small shell pasta
2 Tbs minced fresh parsley
1 1/2 tea dried basil
1 tea salt
1/2 tea ground red pepper flakes
1/2 tea dried oregano
1/4 tea dried thyme

Directions:
Pour round of oil in bottom of the pot and sautee garlic, onion, and green beans for about 5 minutes

Add broth, water, can of tomatoes (with juice), carrots, spinach, pasta, and spices; bring to a boil and let simmer for 20 minutes.

Sprinkle some shedded parm or cheddar on top. Enjoy!