Minestrone Soup

Have you ever had the soup, salad, and bread sticks at The Olive Garden?  My best girlfriend and I in high school used to love treating ourselves after mock trials competitions.  

Well this recipe is just as tasty and much healthier!  As I was totally underwhelmed with the new recipes I tried last week I thought I would post this favorite of mine.  Fabulous in the slow cooker with a loaf of homemade wheat bread or dressed up with a slice of baguette and a sprinkle of shredded Parmesan.  Enjoy!

Minestrone Soup

3 Tbs Olive Oil

3 cloves Garlic minced

2 Onions chopped

2 cups Celery chopped

5 Carrots sliced

4 cups Vegetable Broth

2 little cans of Tomato Sauce

1/2 cup Red Wine

1 can Kidney Beans

2 package frozen Green Beans

1 package frozen Spinach

3 Zucchini chopped

2 tsp Oregano

1 Tbs Basil

Salt and Pepper to taste

1 package Seashell Pasta

Parmesan Cheese for topping

1.  In a large stock pot saute Garlic and Onion until just changing color, add Celery and Carrots and saute for 2-3 minutes.

2.  Add Chicken Broth and Tomato Sauce, bring to boil.  Add remaining ingredients and simmer for at least 30 minutes, the longer the better!  I usually let it go at least an hour if not more, I like my soup veggies quite soft.

3.  Cook the Seashell Pasta.

4.  Add 1/4 cup or so of Pasta to each bowl, cover with soup and sprinkle with Parmesan Cheese.  Enjoy!