Vegetable, White Bean and Penne Soup
Ingredients
1-2 tsp of olive oil
1/2 sweet yellow onion, diced
3 carrots, diced (or bought diced at the store)
1/2 tsp dried basil
1/4 tsp dried oregano
2 cloves of garlic, minced
6 cups of chicken broth
1 15 oz can of diced fire-roasted tomatoes, drained
1 15 oz can of cannellini beans, drained
Sea salt and freshly cracked pepper, to taste
1/2 cup of Penne, Orzo or similar
1 cup of zucchini, diced
1 cup of yellow squash, diced
2 cups of baby spinach
1/2 lb smoked sausage
Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly.
Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender.
Add penne and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed.
Cook for 2 minutes then ladle into bowls. Enjoy.