Everything But the Kitchen Sink Soup

Steps

1. In large stockpot heat oil over medium heat. Sauté onion, celery, and carrot until onion is just beginning to turn translucent, about 8 minutes. Add salt and pepper to taste.
2. Add broth, Italian seasoning, and garlic to pan and then the corn cob (optional). Bring to a boil and then reduce heat to low. Simmer for 10 minutes.
3. Add corn kernels, zucchini, and green beans and cook until veggies are fork tender. Add rice or cooked grains, pasta, or legumes and cook for 2 more minutes.
4. Remove from heat and add spinach. Season with more salt and pepper if needed. Allow to sit for 5 minutes and then remove corncob. Sprinkle each serving with some fresh chopped parsley. Optional: garnish with cheese and/or crackers.