Ingredients
Original recipe makes 8 servings
4 tablespoons olive oil
4 cloves garlic, chopped
3 onions, chopped
3 cups chopped celery
6 carrots, sliced
2 cups chicken broth
2 cups water
6 cups tomato sauce
3/4 cup red wine
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
3 cups baby spinach
4 zucchinis, quartered and sliced
2 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
Directions
1.In a large pot, over medium-low heat, heat olive oil and saute garlic for 1 to 2 minutes. Add onions and saute for 3 to 4 minutes. Add celery and carrots, saute about 2 minutes.
2.Add chicken broth, water,red wine and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, spinach leaves, zucchini, oregano ,green beans, basil, salt and pepper. Simmer for 40 to 50 minutes.
3.Fill a medium saucepan with water and bring to a boil. Add macaroni and cook 8 minutes until al dente. 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. Spray with olive oil and serve