Jamie’s Minestrone

Directions

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

Methods :

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.