Hearty Vegetable and Kielbasa Soup

12 ounces to 1 pound of Beef Kielbasa 1 onion peeled and diced 2 cups sliced carrots, cut into 1/4-inch rounds 1 ½ cups zucchini, sliced and cut in half moons 3 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 - 28 ounce can diced tomatoes in juice 8 cups broth or stock 1 - 14.5 ounce can kidney beans 1 ½ cups cooked pasta 1 bay leaf 1 teaspoon dried thyme leaves 2 cups spinach or kale, chopped Salt and pepper to taste Grated Parmesan or Romano cheese

Slice kielbasa in half lengthwise and then into ¼-inch thick slices. Place a large, heavy-bottomed stockpot over medium heat. Add the kielbasa pieces and cook, stirring frequently, until the kielbasa has rendered quite a bit of fat and taken on some brown color. Use a slotted spoon to transfer the kielbasa to a rimmed plate or bowl. Drain all but 1 to 2 tablespoons of the kielbasa fat from the pan. Return the pan to the heat and add the onions and carrots. Cook over medium heat, stirring often, until the onions are translucent, about 8 minutes. Add the garlic and crushed red pepper flakes, and cook for another minute. Add the tomatoes and juice from the can along with the beef stock, carrots, onions and bay leaf, and thyme leaves. Bring to a boil, then lower the heat to a simmer. Simmer the soup until the carrots are tender, about 10 to 15 minutes. Add beans and their liquid and zucchini and cook about 5 minutes. Return the kielbasa to the pan and add the spinach or kale to the pot. Cook just until heated through. Serve hot. We like ours with a little grated Parmesan cheese.