If you have never made soup, this one is a no-fail way to start.
With beans, and pasta, and spinach, and green vegetables, it is always gorgeous - and a hit with the kids.
If you are in a hurry, then the food processor is going to be your best friend for this soup recipe.
Process onions, carrots and minced garlic in your food processor. Slice some celery and add these all to a large soup pot on medium heat.
Add salt, basil and oregano and cook for 5-7 minutes until the onion is translucent. Add broth and water a splash at a time if they start to stick.
Chop or process and add zucchini, green pepper to the pot. Cook for 5-7 more min.
In the meantime, start another medium pot with water for pasta. When the water boils add the pasta to it and set the timer according to the pasta package directions for al dente - probably for 9 minutes. Give a piece a cool down and a little chew test before draining.
Add the rest of the broth and water and the can of corn with it's juices to the soup pot. Turn to high until it boils, then reduce to medium low.
Add the drained beans.
When pasta is done, drain and add the pasta to the large soup pot.
Stir spinach into the soup and cook for 3 minutes until warmed through.
Serve immediately, hot, with whole grain crackers and ice cubes on the side (to cool and so people can get more liquid if they want!).
Season with salt and freshly ground pepper to taste.