Heat a 6- to 7-quart Dutch oven or soup po over medium-high heat, add olive oil. Add the prepared onion, celery, and carrots, sauteeing about 6 to 8 minutes, stirring now and then.
Add garlic, and stir until it becomes fragrant. Add diced tomatoes, crushed tomatoes, fresh tomato, tomato paste, chicken stock, tomato juice, garbanzo beans, and kidney beans, stir well.
Add bay leaves, oregano, thyme leaves, smoked Spanish paprika, and red pepper flakes. Add the optional Parmesan rinds at this time if you have them. Bring just to a boil, reduce heat to medium and simmer for 30 minutes, stirring several times.
Add zucchini squash, summer squash and pasta or barley and green beans. Return to boil over medium high heat. Reduce heat to medium and simmer an additional 15 minutes. Then add basil, balsamic vinegar, salt and pepper to taste, and the baby spinach. Cook until heated through and veggies are cooked to your liking.
Taste and adjust any seasonings to you liking. Remove the bay leaves and parmesan rinds prior to serving.
Note: If soup is thicker than you would like, add more chicken stock after the addition of the last batch of vegetables.
Makes 6 to 8 servings.
* Submerge the tomato in hot water for about 5 minutes, and then remove skin, peel, and then chop into chunks.
** Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.
*** When you purchase Parmigiano-Reggiano cheese, cut a chunk you need and save the rinds. The rinds can be used to add flavor to soups, stews, and pasta sauces. I store the rinds in a freezer bag and just freeze.
Summer Vegetable Soup with Pasta Recipe: https://whatscookingamerica.net/KarenCalanchini/Summer-Vegetable-Pasta-Soup.htm