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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 tablespoon(s) olive oil |
3 clove(s) garlic minced |
2 onions chopped |
2 cup(s) celery chopped |
5 carrots sliced |
2 cup(s) vegetable broth |
2 cup(s) water |
4 cup(s) tomato sauce |
1/2 cup(s) red wine |
1 cup(s) kidney beans drained |
1 can(s) green beans 15 oz |
2 cup(s) baby spinach |
3 zucchinis quartered and sliced |
1 tablespoon(s) fresh oregano chopped |
1 tablespoon(s) fresh basil chopped |
salt and pepper to taste |
1/2 cup(s) seashell pasta |
2 tablespoon(s) parmesan cheese |
1 tablespoon(s) olive oil |
red pepper crushed |
Directions:
1. 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.
2. 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.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4. 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.
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