¼ cup olive oil
2 large cloves garlic - peeled and chopped
1 Spanish onion - peeled and chopped
1 zucchini (about 12 oz) cut 1nto 1/2-inch dice (about 2 1/2 cups diced)
1 yellow bell pepper - stemmed, seeded and cut into 1/2-inch dice
1 red bell pepper - stemmed, seeded, and cut into 1/2-inch dice
1 tablespoon chopped fresh basil
½ teaspoon dried thyme
4 cups vegetable stock
16 ounce can chopped tomatoes in juices
1/3 cup pitted Kalamata olives
2 cans (16 ounces each) Cannellii beans beans rinsed and drained
4 ounces fresh spinach leaves - trimmed, washed and coarsely chopped
Sea Salt and freshly ground black pepper to taste
For garnish: Croutons and purchased pesto

Heat the oil in a large stockpot over medium heat. Add the garlic and onion and sauté until the onion is very tender and just beginning to brown, about 10 minutes. Add the zucchini, bell peppers, basil, thyme, and 1/2-teaspoon salt.



Sauté for another 5 minutes.
Stir in the vegetable stock, tomatoes with their juice and olives.



Bring to a boil, reduce the heat, partially cover, and simmer gently for 25 to 30 minutes.
Add the beans and spinach, and cook over medium heat just until the beans have warmed and the spinach has wilted, about 5 minutes.



Season to taste with salt and pepper, and add a bit more stock for a thinner soup - if desired.



Garnish with croutons and pesto.