Summer Minestrone

By Joelene

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

Step 1

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.