Vegetarian Minestrone Soup3 tablespoons olive oil3 cloves garlic, chopped 2 onions, chopped 2 cups chopped celery 5 carrots, sliced 2 cups chicken broth 2 cups water 4 cups tomato sauce 1/2 fluid ounce red wine (optional) 1 cup canned kidney beans, drained 1 (15 ounce) can green beans 2 cups baby spinach, rinsed 3 zucchinis, quartered and sliced 1 tablespoon chopped fresh oregano 2 tablespoons chopped fresh basil salt and pepper to taste 1/2 cup seashell pasta 2 tablespoons grated Parmesan cheese for topping 1 tablespoon olive oil Over medium-low heat, in a large stock pot, heat olive oil and sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and carrots, sauté for 1 to 2 minutes. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. To Freeze: Make pasta. When soup is heated through combine cooked pasta and soup. Freeze in freezer safe container. To Reheat: Heat in microwave or oven until hot. Sprinkle Parmesan cheese on top. Spray with olive oil and serve. |