Ingredients
- Olive Oil (3 tbsp)
- Garlic (3 cloves, minced)
- Onion (1, minced)
- Celery (2 cups, chopped)
- Carrots (3, chopped)
- Chicken Broth (2 cups)
- Water (2 cups)
- Tomato Sauce (4 cups)
- Spinach (2 cups, frozen)
- Zucchini (1-2, chopped)
- Oregano (1 tbsp, dried)
- Kidney Beans (1 cup, drained)
- Green Beans (2 cups, fresh/frozen)
- Basil (2 tbsp, fresh, chopped)
- Seashell Pasta
- Parmesan Cheese (freshly grated / pre-shredded)
- Russet Potatoes (2-3 medium, diced into bite-sized pieces.)
Steps
- Heat olive oil in dutch oven or large pot over medium heat. Saute onion for 3-4 minutes. Add the garlic and saute for 2 minutes.
- Add celery and carrots,
- Add tomato sauce, broth, and water. Bring to a boil over high heat, and let simmer for 20-30 minutes minutes.
- Peel and cut potatoes into bite-sized pieces. Place in a bowl and cover with cold water until ready to use.
- Add potatoes, spinach, beans, basil, oregano, salt, and pepper. Bring back to a boil and reduce to a simmer until potatoes are cooked through, around 20-30 minutes.
- Fill a medium saucepan with water and salt, and bring to a boil. Cook seashell pasta until al dente. Drain and set aside.
- Place a scoop of cooked pasta into serving bowls. Ladle the soup over the pasta, grate fresh parmesan cheese over top, and drizzle with olive oil.
