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Ingredients
3 Tablespoons olive oil
3 Garlic cloves, chopped
2 Onions, chopped
2 Cups celery, chopped
5 Carrots, sliced
2 Cups chicken broth
2 Cups water
4 Cups tomato sauce
1/2 Cup red wine (optional)
1 Cup canned kidney beans, drained
1 (15 oz) Can green beans, drained
2 Cups baby spinach, rinsed
3 Zucchinis, quartered & sliced
1 Tablespoon fresh oregano, chopped
2 Tablespoons fresh basil, chopped
Salt & pepper to taste
1/2 Cup seashell pasta
2 Tablespoons grated Parmesan cheese for topping
1 Tablespoon olive oil
Instructions
In a large stock pot, over medium-low heat, heat olive oil and saut� garlic for 2 to 3 minutes. Add onion and saut� for 4 to 5 minutes. Add celery and carrots, saut� for 1 to 2 minutes. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.