Ingredients
2
teaspoons olive or vegetable oil
1/2
cup finely chopped onion
1
garlic clove, minced
2
cups diced zucchini
2
cups diced yellow summer squash
1
cup diced red bell pepper
3
(14 1/2-oz.) cans ready-to-serve chicken broth
5
oz. (1 cup) uncooked macaroni rings or ditalini (short macaroni tubes)
2
cups fresh spinach leaves, coarsely chopped
Grated fresh Parmesan cheese
Preparation
Heat oil in large saucepan or Dutch oven over medium heat until hot. Add onion and garlic; cook and stir 2 minutes or until tender. Stir in zucchini, summer squash and bell pepper; cook and stir 2 minutes or until crisp-tender.
Add broth and macaroni rings; mix well. Bring to a boil. Reduce heat; cook over medium heat for about 7 minutes or until macaroni is tender, stirring occasionally.
Add spinach; cook 1 minute or just until wilted. To serve, spoon soup into individual soup bowls. Top each with cheese.
