Italian Spinach Soup

I actually have no idea what Italian Wedding Soup is supposed to have in it, but I had it at a friend’s house once and I know it was green and had pasta in it.  This is my own version of it. It’s super filling and great for those days when you aren’t feeling so good.

Ingredients:

• chopped carrots
• chopped celery
• chopped green bell pepper
• 1/2 chopped white onion
• 2 small diced potatoes
• frozen yellow corn
• 6 cloves of minced garlic
• 1 diced zucchini
• 2 tablespoons thyme
• 1 tablespoon ground sage
• 1 tablespoon dried rosemary
• 1 tablespoon basil
• salt
• black pepper
• 1 package frozen chopped spinach
• 1 cup dried pasta (any shape)
• 3 vegetable bullion cubes
• Approx 3 quarts of water (enough to fill up a soup pot or dutch oven)

Directions:

1. Cook all the veggies and garlic in some olive oil until the onions are transparent
2. Add in the herbs, salt, and pepper
3. Dissolve the bullion cubes in some hot water and add that to the pot
4. Add extra hot water until the pot is 3/4 full
5. Once the soup is simmering, add in the uncooked pasta
6. After 5-6 minutes, the pasta should be almost cooked through. Add in the package of spinach
7. Let the soup simmer for a couple more minutes until everything is cooked through.

*Exact measurements don’t matter at all. You can adjust and it will still taste amazing.