Italian Veggie Soup

This whole hearty warm soup, is just the perfect bowl you need for this chilly weather (whenever it comes in SoCal).

Serving size: 16 – 18 bowls

12 oz. zucchini
14 oz. roma tomatoes
1/2 large onion, diced
3 garlic cloves
6 oz. carrots
5 oz celery
1 can of white kidney beans
2 cups of spinach, chopped
48 oz. vegetable broth
2 cups large macaroni (uncooked)
5 tbsp of italian seasoning (should contain oregano, marjoram, thyme, rosemary, and sage)
1 tbsp olive oil
Salt (as needed)
(Optional) 16 oz. of canned tomatoe

First chop up all the veggies and keep aside.
In a deep pot, place on medium heat and add 1 tbsp. of olive oil. Throw in the diced onions and sauté till translucent. Next, add in the minced garlic and stir.
In a separate pot, boil the macaroni (al dente) and pour of cold water once drained, so it doesn’t cook anymore.
Next, add in the chopped carrot, celery, and zucchini and 2 tbsp of italian seasoning plus some salt. Saute and stir, and allow to cook for some time.
Add in the tomatoes and more seasoning.
Pour in about half of the vegetable broth, along with the spinach. Allow all the veggies to simmer and cook in the broth. During mid-simmer, throw in the strained white kidney beans.
Once the veggies look softened, feel free to add the cooked macaroni, more broth, the rest of the Italian seasoning and salt. Mix it all in well, and make sure there’s enough liquid to solid ratio. At this point, taste for salt and make sure that delicious Italian seasoning has really simmered itself into the veggies. Let it to continue to cook on a low heat. If you would like a more tomato taste, make sure to add in the canned tomato when you add in the cooked macaroni.
Serve with some crackers, hot sauce, or avocado!