Directions:
- In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute 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, pepper and crushed red 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.75 Kcal (1381 kJ) | ||
| Calories from fat | 82.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 14% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 2506.98mg | 104% | |
| Potassium | 901.88mg | 19% | |
| Total Carbs | 51.59g | 17% | |
| Sugars | 18.28g | 73% | |
| Dietary Fiber | 8.32g | 33% | |
| Protein | 7.76g | 16% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 15.6mg | 87% | |
| Calcium | 140.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 74.18 Kcal (311 kJ) | ||
| Calories from fat | 18.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 14% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 1% | |
| Sodium | 563.99mg | 104% | |
| Potassium | 202.89mg | 19% | |
| Total Carbs | 11.61g | 17% | |
| Sugars | 4.11g | 73% | |
| Dietary Fiber | 1.87g | 33% | |
| Protein | 1.74g | 16% | |
| Vitamin C | 4.4mg | 32% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 3.5mg | 87% | |
| Calcium | 31.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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