A delicious and hearty vegetable soup perfect for any occasion.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and sauté until it becomes translucent.
Stir frequently to prevent the onion from sticking to the pan.
Add the chopped zucchini, carrots, and celery to the pan and cook for 5 minutes.
Cut the vegetables into uniform sizes for even cooking.
Stir in the garlic and cook for 1 minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the canned tomatoes, beans, dried basil, oregano, salt, and pepper. Stir well.
Crush the tomatoes slightly with the spoon for a smoother texture.
Pour in 4 cups of water and bring the mixture to a boil.
You can use vegetable broth instead of water for added flavor.
Reduce the heat to low, cover, and simmer for 20 minutes.
Stir occasionally to prevent sticking.
Add the macaroni and spinach, cover, and cook for another 10 minutes.
Ensure the pasta is cooked al dente for the best texture.
Taste and adjust the seasoning if needed.
Add a pinch of salt or pepper at a time to avoid over-seasoning.
Serve the soup hot, garnished with fresh basil if desired.
Serve with a slice of crusty bread for a complete meal.
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