Dark Bean Minestrone 

1 tablespoon additional virgin olive oil

½ glass hacked onion

1 glass hacked carrots

2 stalks celery, cut

2 cloves garlic, minced

4 mugs water or Vegetable Broth

1 (15-oz) can dark beans, flushed and depleted

1 glass new or solidified green beans, cut into 1-inch pieces

1 glass hacked tomatoes, unpeeled, unseeded

1 glass hacked new spinach or ½ container solidified spinach, defrosted

2 tablespoons cleaved new basil or 1 ½ teaspoons dried basil

2 tablespoons cleaved new parsley or 1 ½ teaspoons dried parsley

½ teaspoon salt

1/8 teaspoon pepper

Heat olive oil in a vast pot over medium warmth. Cook onions, carrots, and celery until vegetables are mellowed. Mix in garlic, and cook for one more moment, blending continually so garlic doesn't smolder.

Include water or stock, dark beans, green beans, tomatoes, spinach, basil, salt and pepper. Heat to the point of boiling. Stew, revealed, over low warmth around 20 minutes to permit the flavors to mix. Blend in parsley before ser