• Heat oil in a large soup pot over medium-high heat. Add onion and garlic; cook 3 minutes, stirring occasionally. Add carrots, zucchini, squash, green beans, corn, broth, tomatoes, Italian seasoning, salt and pepper. Bring to a boil and simmer 3 minutes. Add pasta and cook 8 minutes.

  • Stir in kidney beans and oregano. Simmer 2 additional minutes, until pasta is tender. If using sausage, add at this time. Gradually stir in spinach until wilted. Add basil.

  • Serve with Parmesan, if desired.

Nutrition Facts

202 calories; 4 g total fat; 0 mg cholesterol; 383 mg sodium. 37 g carbohydrates; 8 g protein;