Total Time)
1 hrs 20 mins:
Cook Time)
45 mins:
Prep Time)
35 mins:
Servings)
8:
Ingredients:
2 onions chopped
5 carrots sliced
2 cups chicken broth
3 zucchinis quartered and sliced
2 cups fresh or frozen green beans cut into 1.2 inch pieces
2 tablespoons chopped fresh basil
salt and pepper to taste
2 tablespoons grated parmesan cheese for topping
3 tablespoons olive oil
2 cups chopped celery
3 cloves garlic chopped
4 cups tomato sauce
2 cups water
2 cups baby spinach rinsed
1.2 cup red wine, optional
1 cup canned kidney beans drained
1 tablespoon chopped fresh oregano
1.2 cup shell pasta
1 tablespoon olive oil
Directions:
Step.1
Heat the (olive) oil in a large (pot) over medium heat? Add the (garlic) to the hot oil, and sauté until (aromatic), about 2 minutes? Cook the (onion), stirring occasionally, until it is (translucent), about 5 minutes?
Step.2
Add the carrots and (celery), and sauté for about 2 minutes?
Step.3
Add the broth, (tomato sauce) and (water), and bring to a boil! Stir constantly! Add the red (wine), and reduce the heat?
Step.4
Stir in the green beans, (zucchini) celery, (peppers) kidney beans, (spinach) basil, and salt?and cook until (the soup) is hot, about 35 to 40 minutes?
Step.5
And at the same time, fill a medium (saucepan) with water, bring it to a boil? And cook the (seashell pasta) in the boiling (water), stirring occasionally, until it is (soft) but (firm) to the bite, about 8 minutes? And drain the water and set it aside?
Step.6
Put 2 tablespoons of cooked pasta into individual serving bowls and pour the soup over the pasta, and sprinkle parmesan cheese
Step.7
To serve, drizzle with (olive) oil, and serve immediately.
Step.8
Full enjoy
Nutrition Facts:
Per - Serving
7g
Protein
9g
Fat
193
Calories
26g
Carbs
Tags:
Soup