Ingredients
8
8 servings
- •3 tablespoons olive oil
- •3 cloves garlic, chopped
- •2 onions, chopped
- •2 cups chopped celery
- •5 carrots, sliced
- •4 cups tomato sauce
- •2 cups chicken broth
- •2 cups water
- •0.5 cup red wine
- •3 zucchinis, quartered and sliced
- •2 cups baby spinach, rinsed
- •1 (15 ounce) can green beans
- •1 cup canned kidney beans, drained
- •2 tablespoons chopped fresh basil
- •1 tablespoon chopped fresh oregano
- •salt and pepper to taste
- •0.5 cup seashell pasta
- •2 tablespoons grated Parmesan cheese for topping
- •1 tablespoon olive oil
Instructions
- Heat olive oil in a large stockpot over medium-low heat. Sauté garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes. Add celery and carrots; sauté for 1 to 2 minutes.
- Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low. Stir in zucchinis, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.
- Meanwhile, fill a medium saucepan with water and bring to a boil. Cook seashell pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
- Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese. Spray with olive oil to serve.
Nutritional Facts
Per 8 servings
- Calories: 200
- Carbohydrate: 28g
- Fat: 9g
- Fiber: 8g
- Protein: 8g
- Sugar: 12g
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