Ingredients

Ingredients

2 tablespoons olive oil

1 onion, chopped

4 cloves garlic, chopped

2 carrots, cut into -inch coins

1 large zucchini, cut into -inch half-moons

1 1 summer squash, cut into -inch half-moons

1/2 pound green beans

2 ears corn, sliced or kernels cut off cob

2 vegetable bouillon cubes dissolved in 6 cups water

4 cups plum tomatoes, seeded and diced

1 teaspoon dried Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

8 ounces ditalini pasta

1 can (15 oz) red kidney beans, drained and rinsed

1 tablespoon fresh oregano leaves

1 pkg fully cooked Italian seasoned chicken sausage, cut into 1/4 -inch coins (optional)

1 bag (8 oz) baby spinach

1 cup fresh basil leaves

Grated Parmesan (optional)

Preparation

  1. Heat oil in a large soup pot over medium-high heat. Add onion and garlic; cook 3 minutes, stirring occasionally. Add carrots, zucchini, squash, green beans, corn, broth, tomatoes, Italian seasoning, salt and pepper. Bring to a boil and simmer 3 minutes. Add pasta and cook 8 minutes.
  2. Stir in kidney beans and oregano. Simmer 2 additional minutes, until pasta is tender. If using sausage, add at this time. Gradually stir in spinach until wilted. Add basil.
  3. Serve with Parmesan, if desired.