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Summer Soup

Fast and Easy Summer Soup

A filling vegetarian soup, perfect for a busy summer day
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Course Main Course, Soup
Cuisine American
Servings 6

Ingredients
  

  • 2 TBSP Olive Oil
  • 1 Small Onion minced
  • 1 TBSP Garlic minced
  • 1 Medium Zucchini chopped
  • 2-3 Medium Tomatoes (can also use a 14 oz can of diced tomatoes, including juices) chopped
  • 1 14 oz Can of Cannellini Beans (can use similar beans such as kidney as well) drained
  • 6 oz Uncooked Ziti Pasta or any pasta of your choice
  • 4 cups Water or Chicken or Vegetable Stock use low sodium stock
  • 1 TSP Salt use less if using stock
  • 4 TBSP Fresh Basil chopped
  • 1/4 TSP Dried Oregano can use fresh, increase to 1/2 tsp
  • 1/2-1 Cup Fresh Spinach torn or chopped

Instructions
 

  • Heat oil in medium or large stock pot over medium heat.
  • Add onion, garlic, zucchini and half the salt. Cook, stirring frequently, until onion is soft, about 3-5 minutes.
  • Add remaining salt, tomatoes, beans, pasta, water or broth and half of the basil and all of the oregano. Turn heat to high, bring to a boil, stirring occasionally.
  • Once boiling, reduce heat to low, cover and cook until pasta is just done, stirring occasionally.
  • Remove from heat. Add remaining fresh basil and spinach. Add more salt to taste.
Keyword soup, squash, summer, vegetables, vegetarian