Description
I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the ‘Sheepherder’s Inn’ in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!
Ingredients
- 3 tablespoons olive 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
- ½ cup red wine (Optional)
- 1 cup canned kidney beans, drained
- 1 (15 ounce) can green beans
- 2 cups baby spinach, rinsed
- 3 zucchinis, quartered and sliced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- ½ cup seashell pasta
- 2 tablespoons grated Parmesan cheese for topping
- 1 tablespoon olive oil
Instructions
- 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.
- 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.
- 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.
Prep Time: 35 mins
Cook Time: 50 mins
Total Time: 1 hr 25 mins
Servings: 8