Minestrone Soup

Ingredients

3 Tablespoon(s) Olive Oil
3 clove garlic (chopped)
2 Onion (chopped)
2 Cup(s) Celery (chopped)
5 Carrot (sliced)
2 Cup(s) Chicken Broth
2 Cup(s) Water
4 Cup(s) Tomato Sauce
½ Cup(s) Red Wine (Optional)
1 Cup(s) Kidney Bean (canned) drained
1 Can(s) Green Bean (15 ounces)
2 Cup(s) Baby Spinach (rinsed)
3 Zucchini quartered and sliced
1 Tablespoon(s) Fresh Oregano (chopped)
2 Tablespoon(s) Fresh Basil (chopped)
1 Pinch(es) Salt (to taste)
1 Pinch(es) Ground Black Pepper (to taste)
½ Cup(s) Shell Pasta
2 Tablespoon(s) Parmesan Cheese (grated) for topping
1 Tablespoon(s) Olive Oil

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Nutrition

• Calories 228
• Protein 8.6g
• Carbohydrates 30g
• Fat 8.3g
• Cholesterol 1.1mg
• Sodium 1142mg

How to make Minestrone Soup

• 01
  Start by heating up some olive oil in a large Stock Pot on medium-low heat & sauté garlic for 2-3 minutes.
• 02
  Next, add the onion & sauté for 4-5 minutes. Then, add celery & carrots & sauté for 1-2 minutes.
• 03
  Pour in chicken broth, water & tomato sauce & bring to a boil, stirring frequently. If you're feeling adventurous, add some red wine too!
• 04
  Reduce the heat to low & add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt & pepper.
• 05
  Simmer for 30-40 minutes (the longer the better!). Meanwhile, fill a medium Saucepan with water & bring to a boil.
• 06
  Add macaroni & cook until tender. Once the pasta is cooked & the soup is heated through, place 2 Tablespoons cooked pasta into individual serving Bowls.
• 07
  Ladle the soup on top of the pasta & sprinkle Parmesan cheese on top.
• 08
  Finally, spray with a bit of olive oil & serve!