1
Put 2 T. olive oil and 1 tablespoon garlic, thinly sliced, in a medium saute pan. Cook over low heat until the garlic is soft, about 4 minutes.
2
Add onions, celery, carrots, and oregano. Cook for 10 minutes until onions are translucent but not browned.
3
Add tomatoes, chili flakes, sliced sausages, and beans. Cook 5 minutes.
4
Add chicken stock. Bring to a simmer and cook 20 minutes.
5
Stir in pasta and cook 15 minutes or until the pasta is cooked through.
6
Heat a saute pan over high heat. Add 1 tablespoon oil and zucchini. Saute until crisp-tender. Add to soup along with spinach. Adjust seasoning with salt and pepper.