Vegetable Soup

• 3 tbsp olive oil
• 1 onion, chopped
• 3 carrots, chopped into coins
• 2 stalk celery, chopped
• 14 oz can whole tomatoes, chopped
• 1 zucchini, sliced 3/8" thick
• 14 oz can of red kidney beans, drained
• 4 cups vegetable, chicken, or beef stock
• 2 tsp basil
• 1 tsp thyme
• 3 bay leaves
• 1 bag of spinach
• Salt and freshly ground black pepper
• 1/2 lb ditalini pasta or your favorite soup noodle

Heat olive oil in a large stock pot over medium heat. Sauté onion until translucent, then add carrot and celery. Cook for about three minutes or until softened. Add chopped tomato and simmer until tomato begins to soften and break apart. Add kidney beans, zucchini, basil, thyme, bay, and stock. Simmer until zucchini is cooked, about 10 minutes. Add spinach, stirring to gently wilt.

In a separate pot, prepare ditalini or your favorite soup noodle according to their instructions. Drain, then add to individual bowls and top with soup.