6 cups broth ( chicken or vegetable)

1 15 ounce can red kidney beans, rinsed and drained

1 15 ounce can garbanzo beans, rinsed and drained

1 14.5 ounce can diced tomatoes, undrained

1 11.5 ounce can vegetable juice (V-8)

1 6 ounce can tomato paste

2 tsp sugar

1 onion, chopped

1 carrot, sliced

1-2 tsp oregano

1-2 tsp basil

1 -2 tsp minced garlic

1/4 - 1 tsp cayenne pepper

2 cups frozen veggies (I use a mix of broccoli, corn, green beans, lima beans)

1 medium zucchini, cut in half lengthwise and sliced

2 cups cooked pasta (small shell)

2 cups fresh spinach leaves, cut into strips

Step 1. In 4 quart dutch oven, combine all ingredients except last 4 (frozen veggies ,zucchini, pasta and spinach). Bring to boiling. Add frozen veggies and zucchini, reduce heat. Cover and simmer about 10 minutes or until veggies are tender.

Step 2. Stir in cooked pasta and spinach, heat through. Serve with fresh grated parmesan cheese.

Make ahead directions: Prepare as above through step 1. Cover and chill overnight. To serve, reheat soup over medium heat. Stir in cooked pasta and spinach, heat through.