Kelly P.
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1 cup canned kidney beans, drained (I use white kidney beans, cannellini)
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano (1 tsp dry)
2 tablespoons chopped fresh basil (2 tsp dry)
Salt and Pepper to taste
1 package of seashell pasta
Grated Parmesan cheese for topping
In a LARGE stock pot, over medium-low heat, heat olive oil and saute onion for 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes.
Add celery and carrots, saute for 1 to 2 minutes. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.
Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and 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 1/4 to 1/2 cup cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.
