VEGETABLE SOUP WITH KIELBASA, PASTA AND BEANS

1 tablespoon vegetable oil
1/2 pound kielbasa, halved lengthwise and cut into 1/4-inch slices
1 cup chopped yellow onion
3 (14 1/2-ounce) cans chicken broth
2 carrots, sliced
1 pound butternut squash, peeled and cubed
1/2 teaspoon salt
Freshly ground pepper, to taste
1 (15-ounce) can red kidney beans, drained and rinsed
4 ounces (about 3/4 cup) small macaroni
4 ounces fresh spinach, chopped, or 1/2 package (5 ounces) frozen spinach,
thawed and squeezed dry

In large soup pot over medium heat, warm oil. Add kielbasa and onion and saute until onion is tender, about 5 minutes.

Raise temperature to high. Add broth, carrots, squash, salt and pepper, and bring to a boil. Reduce heat to medium low and simmer, uncovered, until vegetables are tender, about 15 minutes.

Add beans and macaroni, and simmer until macaroni is tender, about 15 minutes longer.

Add spinach and cook until spinach is wilted, about 5 minutes longer, stirring several times.

Serve in bowls.

Servings: 6-8
Source: The Big Book of Easy Suppers by Maryana Vollstedt