Minestrone Soup

CATHRYN DANIELS

Ingredients:

1 tablespoon 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

1/2 cup red wine (optional)

1 cup canned kidney beans, drained

1 (15 ounce) can green beans or frozen works, too

2 cups baby spinach, rinsed

3 zucchinis, quartered and sliced

1 tablespoon chopped fresh oregano

2 tablespoons chopped fresh basil

salt and pepper to taste

1/2 cup seashell pasta

2 tablespoons grated Parmesan cheese for topping

1 tablespoon olive oil

1. In a large pot, heat oil over medium high heat. Add onion and saute for 4-5 minutes until tender. Add garlic and saute 2 minutes more, stirring frequently. Add celery and carrots and saute for 2-3 minutes more.

2. Add chicken broth, water, and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, basil, oregano and salt and pepper. Simmer for about 30-40 minutes.

3. Fill a medium sauce pan with water and bring to a boil. Cook pasta as directed until al dente.

4. Once pasta is cooked and soup is ready place 2 Tbsp. cooked pasta into individual bowls and ladle soup on top of it. Sprinkle Parmesan cheese on top and serve.