You know it's coming....those rainy Fall days that we love.....
All you want to do, is hurry home, put on your warm pj's, curl up with your blanket and eat a bowl of hot and hearty soup.
3 Tbsp. olive oil
1 cup canned kidney beans, drained
3 cloves garlic, chopped
1 (15 oz.) can or fresh green beans
2 onions, chopped
2 cups baby spinach, rinsed
2 cups chopped celery
3 zucchinis, quartered and sliced
5 carrots, sliced
1 Tbsp. chopped fresh oregano
2 cups chicken broth
2 Tbsp. chopped fresh basil
2 cups water
Salt and pepper to taste
4 cups tomato sauce
1/2 cup seashell pasta
1/2 cup red wine
2 Tbsp. grated Parmesan cheese for topping
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.