Hearty Minestrone Soup
3 Tbsp olive oil
4 cloves garlic
2 yellow onions, chopped
5 carrots, sliced
2 cups chopped celery
4 cups chicken broth
4 cups tomato sauce
1 (15 oz) can kidney beans
1 (15 oz) can green beans
2 cups baby spinach
3 zucchini, halved and sliced
1 Tbsp chopped fresh oregano
2 Tbsp chopped fresh basil
1 tsp sea salt
1/2 tsp black pepper
1 cup seashell pasta
Put olive oil into a large soup pot over medium heat. When hot, add garlic and saute for one minute.
Add chopped onions, cook and stir for two minutes.
Add carrots and celery. Cook for five minutes.
Add chicken broth and tomato sauce. Bring to a boil, stirring occasionally.
Drain and rinse kidney beans and green beans. Add to pot.
Add spinach, zucchini, oregano, basil, salt and pepper. Simmer over low heat for at least one hour.
About 20 minutes before serving, bring a small pot of water to boil and then add seashell pasta. Cook as directed on pasta package.
Add pasta to soup immediately before serving.
Ladle into bowls and top with parmesan cheese.