Not Your Ordinary Minestrone Soup!

By kittycatmom on September 24, 2008

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Ingredients

    1. 3 tablespoons olive oil
    2. 3 garlic cloves, chopped
    3. 2 onions, chopped
    4. 2 cups chopped celery
    5. 5 carrots, sliced
    6. 2 cups chicken broth ( low sodium if available)
    7. 2 cups water or 2 cups vegetable stock
    8. 4 cups tomato sauce
    9. 1/2 cup red wine (optional)
    10. 1 cup canned kidney beans, drained
    11. 1 (15 ounce) cans green beans ( I use fresh green beans)
    12. 2 cups baby spinach, rinsed
    13. 3 zucchini, quartered and sliced
    14. 1 tablespoon chopped fresh oregano
    15. 2 tablespoons chopped fresh basil
    16. 1 -2 tablespoon tomato paste
    17. 1 tablespoon sugar ( if you are using fresh tomato)
    18. salt and pepper
    19. 1/2 cup shell pasta
    20. 2 tablespoons grated parmesan cheese, for topping
    21. 1 tablespoon olive oil

Directions

  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.
  2. 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.
  3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. 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.
 
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