Mom found this recipe in her CURVES' magazine winter 2006. I didn't have to change very much in this soup recipe. Other seasonal vegetables can be substituted;-asparagus, broccolini, Toscano kale, etc.
In a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. With a slotted spoon, remove leaves from pot and set aside. In same pot, saute the garlic until soft, only a minute or two.
Add the green peas, green beans, zucchini, carrots, potato and cannelini beans. Stir mixture over medium heat for 5 minutes.
Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes.
Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauteed sage leaves.
Enjoy immediately! Don't forget the Italian bread and pop in a Bocelli CD (Furtiva Lagrina on the Viaggio Italiano recording) while you're at it!