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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A hearty soup loaded with flavor,served with a loaf of Italian bread, a salad and a glass of red wine makes a perfect meal Ingredients:
3 tablespoons olive oil |
4 cloves garlic chopped |
2 onions chopped |
2 cups chopped celery |
5 carrots chopped |
2 cups chicken broth |
2 cups water |
4 cups tomato sauce |
1 cup canned kidney beans drained |
1 (15 oz) can green beans |
2 cups baby spinach rinsed |
3 zucchinis chopped |
1 tablespoon fresh oregano |
2 tablespoons fresh basil |
salt and pepper to taste |
1/2 cup elbow pasta |
Directions:
1. In large pot heat olive oil, and saute garlic.
2. Add onion and saute for 5 minutes.
3. Add celery and carrots and saute for 3 minutes
4. Add chicken broth, water and tomato sauce, bring to a boil, stirring frequently
5. Reduce heat and add kidney beans, green beans, spinach,zucchini, oregano, basil, salt and pepper.
6. Simmer for about 45 -60 minutes
7. In mean time cook elbow macaroni
8. when macaroni cooked place 2 tablespoons pasta into soup bowls
9. ladle with soup on top and sprinkle with paremsan cheese
10. ( I always add the pasta to the soup pot)
11. ENJOY!
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