Italian wedding soup is normally made with vegetables and meatballs or sausages. This recipe, however, is a meatless version that is used with chicken broth instead of the shredded chicken that is sometimes used in the recipe. Other vegetables used in the recipe other than spinach have consisted of kale or cabbage. Mix and match the recipe below to satisfy your taste buds and what your family likes and dislikes. The good thing about this soup is that it can be eaten as

Italian wedding soup

Ingredients

2 cups fresh spinach leaves (chopped)

5 ounces uncooked ditalini macaroni

2 cups yellow squash (diced)

1 cup red bell pepper (diced)

2 cups zucchini (diced)

1 garlic clove (minced)

1/2 cup onion (finely chopped)

2 teaspoons olive or vegetable oil

3 ready-to-serve cans of chicken broth (14 1/2 oz)

Fresh grated Parmesan cheese

Heat the oil in a large saucepan over medium heat. Then add the onion and garlic, cook for about 2 minutes, (watch out for exploding garlic). Once the onion and garlic are tender, add the zucchini, squash, and bell pepper. Cook the vegetable mixture for another 2 minutes.

Then add the broth to the vegetable mixture and then add the macaroni rings. Mix well. Once the mixture has boiled, reduce the heat (medium heat) and cook for about 6-8 minutes until the macaroni is tender. Stir the mixture from time to time.

Lastly, you want to add the spinach and cook for about 1 minute. Make sure the spinach is slightly soft.

Serve the soup in individual bowls and top with fresh grated Parmesan cheese. Enjoy!