Chula's Minestrone

2 onions, chopped
5 cloves garlic, minced
4 stalks celery, chopped
5 carrots, peeled and diced
2 (28-ounce) cans petit diced tomatoes
4 cups chicken broth
2 teaspoons chicken base
1 teaspoon dried oregano
2 teaspoons dried basil
1½ teaspoons salt
¼ teaspoon freshly ground pepper
2 sprigs fresh thyme
1 sprig fresh rosemary ½ cabbage, shredded
2 medium zucchini, diced
1 (16-ounce) package frozen chopped spinach, thawed and squeezed of excess water
1 (15.5-ounce) can cannellini beans, rinsed and drained
1 ( 15-ounce) can green beans, drained
1 cup dried Ditalini pasta
Salt and pepper to taste

Add onions, garlic, celery and carrots to a large Dutch oven; cook over medium heat for 5 minutes. Add tomatoes, chicken broth, chicken base, oregano, basil, salt and pepper. Wrap thyme and rosemary in piece of cheesecloth, tied with twine. Submerge thyme and rosemary in liquid, and tie twine to handle of Dutch oven. Bring to a boil; cover and lower heat to medium low. Cook for 15 minutes. Add zucchini and cook additional 10 minutes. Add spinach, green beans, cannellini beans. Cook additional 20 minutes or until vegetables are tender. Add Ditalini pasta; bring to a boil. Lower heat to medium and cook for 10 to 15 minutes or until pasta is done. Correct seasonings. Serve with a salad, crusty french or italian bread, and Chianti. Yield: 8 to 10 servings.