 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This wonderful soup will be a family favorite! Add some crusty bread! Ingredients:
1/2 c. of seashell pasta |
2 tbsp. of grated parmesan cheese for topping |
1 tbsp. of olive oil |
2 chopped onions |
2 c. of chopped celery |
5 sliced carrots |
2 c. of chicken broth |
2 c. of water |
4 c. of tomato sauce |
1/2 c. of red wine (optional) |
1 c. of canned kidney beans, drained |
1 (15 oz.) can of green beans |
2 c. of baby spinach, rinsed |
3 quartered and sliced zucchinis |
1 tbps. of chopped fresh oregano |
2 tablespoons chopped fresh basil |
3 cloves garlic, chopped |
salt and pepper |
Directions:
1. Add some olive oil to a large pan over medium flame.
2. Saute garlic 3 min.
3. Next add in the onion and cook for approx. 4-5 min.
4. Then add in your celery and carrots, cook for about 1-2 min.
5. Add in your broth, water, and tomato sauce, letting this come to a boil(stir).
6. You can add your wine at this point.
7. Now reduce your flame to low and then ad in your kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and the pepper.
8. You will want to let this simmer for around 30-40 min.
9. Now in a separate pan, fill with water and bring the flame to medium(you want a full boil.
10. Add in the macaroni coon till al dente.
11. Drain macaroni and add to soup.
12. Ladle into bowls with sprinkled parmesan on top.
|
|