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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Makes a big pot of healthy soup! Ingredients:
3 tablespoons oil |
3 cloves garlic, chopped |
2 onions, chopped |
2 cups celery, chopped |
5 medium carrots, sliced |
3 cups chicken broth |
1 cup water |
4 cups tomato sauce |
1/2 cup red wine |
1 cup kidney beans |
1 1/2 cups green beans, sliced |
2 cups spinach |
2 yellow squash, quartered and sliced |
1 tsp. dried oregano |
1 tsp. dried basil |
2 tsp. salt |
1 1/2 tsp. pepper |
1/2 cup elbow macaroni |
Directions:
1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2-3 minutes. Add inion and saute for 4-5 minutes. Ad celery and carrots, saute for 1-2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this pont. Reduce heat to low and add kidney beans, green beans, spinach leaves, squash, oregano, basil, salt and pepper. Simmer for at least 40 minutes.
3. Add macaroni shells, and simmer on low heat for 10 minutes, stirring occasionally. Once pasta is cooked, lade soup into bowls and add Parmesan cheese and spray with olive oil, if desired.
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