Minestrone - LVC Style

This has to be my fav. soup to cook and eat. I've made it twice for family gatherings and it was the most loved course of the meal!
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2T. olive oil
1 lg. carrot, diced
1 lg. celery stalk, thickly sliced
1 med. onion, diced
1 sm. garlic clove, cut in half
1/4 lb. green beans, cut in 1 inch
6c. water
1 1/2 tsp. salt
1/2 tsp. oregano
1/4 sm. head cabbage, shredded (3c)
1 med. zucchini, diced
1(8oz.) can tomatoes
2 vegetable-flavor bouillon cubes or env.
1/4c. elbow macaroni
1/2 (10oz) bag spinach shredded
2 cans beans drained
grated parmesan

Over medium-high heat, in hot olive oil, cook carrot,
celery, onion, garlic and green beans until lightly
browned, about 15 mins., stirring occasionally.
Discard garlic, Add water, salt oregano cabbage,
zucchini, tomatoes with their liquid and bouillon.
Bring to a boil, stirring to break up tomatoes.
Reduce heat to low, Cover and simmer 25 mins. or until
vegetables are tender. Stir in macaroni, spinach and
beans. Cook 10 mins. or until macaroni is very
tender and soup is slightly thickened. Pass cheese to
sprinkle over each serving.