Jamie's Minestrone

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!

• Preparation Time: 35 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 25 mins
• Calories: 228 Calories

Ingredients

• 2 cups water
• 3 tablespoons olive oil
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 onions, chopped
• 2 cups chopped celery
• 2 cups chicken broth
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 1 (15 ounce) can green beans
• 4 cups tomato sauce
• 5 carrots, sliced
• 3 cloves garlic, chopped
• ½ cup red wine (Optional)
• 1 cup canned kidney beans, drained
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• ½ cup seashell pasta
• 2 tablespoons grated Parmesan cheese for topping

Recipe Instructions

Step 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.

Step 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.

Step 3

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Step 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.