Jamie's Minestrone

Ingredients

• • 3 tbsp olive oil
• • 3 cloves garlic, chopped
• • 2 onions, chopped
• • 2 cup 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 beans, drained
• • 1 (15 ounce) can green beans
• • 2 cups baby spinach, rinsed
• • 3 zucchinis, quartered and sliced
• • 1 tbsp chopped fresh oregano
• • 2 tbsp chopped fresh basil
• • salt and pepper to taste
• • 1/2 cup seashell pasta
• • 2 tbsp grated Parmesan cheese for topping
• • 1 tbsp olive oil

Instructions

1. 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. 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. 3 Fill a medium saucepan with water and bring to a boil. Add macaroni (seashell pasta) and cook until tender. Drain water and set aside.
4. 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.

Notes

Red wine is optional. Recipe yields about 8 servings. Use more simmer time for deeper flavor.