This soup is great with a hearty bread and salad, romaine salad.
3 tablespoons 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 or other beans, drained
1 (15 ounce) can green beans 2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano or 1 tsp dried oregano
2 tablespoons chopped fresh basil or 1 tsp dried basil
salt and pepper to taste
1/2 cup seashell or other pasta
2 tablespoons grated Parmesan cheese for topping (optional)
1 tablespoon olive oil
In a large pot, over medium-low heat, heat 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.
Place 2 tablespoons of cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve. Serves 8