* 1 lb. Italian Sausage (I buy mild - It comes in a roll)
* 2 Tbsp. Olive Oil
* 1 Cup white onion, chopped (about one small/medium onion)
* 1 Cup zucchini, sliced in rounds (1-2 zucchini)
* 1 Cup summer squash, sliced in rounds (1-2 squash)
* 1/2 Cup celery, chopped
* 4 cloves garlic, minced
* 1/2 Cup carrots, sliced in rounds
* 4 Cups vegetable broth (do not use chicken broth - one container from Traders Joe's is the perfect amount)
* 1 can red kidney beans, drained
* 1 can white kidney beans, drained
* 1 can diced tomatoes
* 2 Tbsp. minced fresh parsley (or 2 tsp. dry parsley)
* 1 ½ tsp. dried oregano
* 2 tsp. salt
* 1 tsp. ground black pepper
* 1 tsp. dried basil
* ½ tsp. dried thyme
* 1 1/2 Cups hot water
* 1 1/2 Cups red wine
* 4 Cups fresh baby spinach (or a few good handfuls-to your liking)
* ½ - 1 Cup pasta (any kind will do such as corkscrew or shells)
Directions
In skillet or pan brown Italian sausage. In large soup pot, saute onion, garlic, carrots, zucchini, squash and celery in the oil for a few minutes until onions become translucent. Add vegetable broth, tomatoes, kidney beans, white beans, browned sausage, hot water, wine and spices. Bring soup to a boil then reduce heat and simmer for 20 minutes. Add spinach and pasta and simmer for an additional 20 minutes or until pasta is at desired consistency. Enjoy!
