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1
Saute chopped vegetables (except squash & zucchini) in 1 tablespoon of olive oil over medium heat for 5 minutes.
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2
Add chicken broth, V-8 juice (can substitute 8 oz.
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3
tomato sauce, if necessary), diced tomatoes, white beans, crushed garlic, Italian seasoning, bay leaves, black pepper, and (if using) chicken bouillon cubes.
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4
Bring to a boil, reduce heat and simmer for 30 minutes.
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5
Add diced squash and zucchini and continue simmering for 15 minutes.
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6
Add French-style green beans, wax beans, and peas and simmer for 5 minutes.
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7
Remove from heat, and if including baby spinach, stir it into the soup while the soup is hot so it will wilt into the soup before serving or storing.
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8
Variations for individual bowls:.
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9
Garnish with 1 teaspoon of parmesan cheese for extra flavor.
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10
Pasta Fagioli variation - add 2 tablespoons of cooked elbow or other small pasta and 1 tablespoon of parmesan cheese before re-heating to simulate Pasta Fagioli for a main course serving.
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11
Southwest variation - add 1/4 teaspoon chili powder, 1/4 tsp cumin, 1 tablespoon leftover canned corn, and a dash of cayenne or 1 teaspoon of picante sauce before reheating.
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12
Indian Curry variation - add 1/2 teaspoon curry powder and 1 tablespoon plain low-fat yogurt before reheating.
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13
Elevate any version to a main course serving by adding a little leftover cooked chicken, pork, or ham before reheating.
