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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) olive oil |
1 1/2 teaspoon(s) olive oil |
2 clove(s) fresh garlic chopped |
1 yellow onion chopped |
2 1/2 carrots sliced |
2 cup(s) chicken broth |
2 cup(s) tomato sauce |
1/4 cup(s) red wine |
1/2 cup(s) canned kidney beans drained |
1/4 lbs green beans |
1 cup(s) baby spinach rinsed |
1-1/2 zucchini quartered and sliced |
1-1/2 teaspoon(s) fresh oregano chopped |
1 tablespoon(s) fresh basil chopped |
1/2 cup(s) seashell pasta |
1-2 tablespoon(s) parmesan cheese grated for topping |
1-1/2 teaspoon(s) olive oil |
3 red potatoes quartered |
Directions:
1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2-3 minutes.
2. Add chicken broth and tomato sauce, bring to a boil stirring frequently. If desired add red wine (optional).
3. Reduce heat to low and add potatoes, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Add kidney beans the last 10 minutes
4. Simmer for 40 minutes to one hour or longer.
5. Cook macaroni until tender. Drain and set aside
6. 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.
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