Minestrone Soup

By McLean

Simple, easy and healthy, this Minestrone Soup is an all in one meal the whole family can enjoy!

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups celery, chopped
• 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
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons Parmesan cheese, grated for topping
• 1 tablespoon olive oil

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 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.

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.

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 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.