Ugh! Again with the turning of the pictures! What the heck?
My mom emailed me this recipe last week and I couldn't wait to give it a try! It was SOOOO yummy and all healthy stuff. And just so you know, this batch could feed an army, so you can either freeze some of it or cut the recipe in half...
3 tablespoons olive oil
3 cloves garlic chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups water
4 cups chicken broth
4 cups tomato sauce (2 cans)
1/2 cup red wine (optional)
2 cans canned kidney beans drained
1 (15 ounce) can green beans
2 cups baby spinach rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons chopped fresh basil or 2 teaspoon dried basil
2 teaspoon salt
Pepper to taste
1 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
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 and 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.