This soup isn’t just hearty and healthy — it’s flexible. I love the plethora of colors and textures in each bite from the vegetables and beans, as well as the heartiness of the pasta. I like to use Israeli couscous, because of its compact round shape, but any type of small pasta will do. You can also turn this soup into a complete meal by adding some meat or sausage.
Note: Red wine adds a great depth of flavor, so if you have some leftover wine, this is a great place to use it. (Don’t worry about little children — the alcohol evaporates, so you’re left with just a mild taste.)
Heat the oil in a large 6-quart soup pot over a medium flame. Add the onion, garlic, zucchini, squash, carrots, and celery. Sauté for 8 to 9 minutes, stirring occasionally, until the onions are translucent.
Add the red wine and deglaze the pot using a wooden spoon, scraping the bottom to release any bits that are stuck. Cook for 2 to 3 minutes.
Add the crushed tomatoes, stock, beans, salt, pepper, and oregano. Bring to a boil, cover, and reduce heat to low. Simmer for at least 25 to 30 minutes.
Ten minutes before serving, add the spinach, parsley, and pasta. Stir well and serve hot.
If the soup is too thick, you can add hot water in small increments until it reaches the desired consistency.