Jamie's Minestrone Soup
I created this minestrone soup after becoming tired of the excess salt and lack of veggies in canned ones. I based this recipe off of the delicious, vegetable-rich minestrone served at Sheepherder's Inn in Sacramento, California. Serve with hearty bread, romaine salad, and a nice merlot.
olive oil
3
tablespoons
garlic, chopped
3
cloves
onions, chopped
2
chopped celery
2
cups
carrots, sliced
5
tomato sauce
4
cups
chicken broth
2
cups
water
2
cups
red wine (Optional)
½
cup
zucchinis, quartered and sliced
3
baby spinach, rinsed
2
cups
fresh or frozen green beans, cut into 1 1/2-inch pieces
2
cups
canned kidney beans, drained
1
cup
chopped fresh basil
2
tablespoons
chopped fresh oregano
1
tablespoon
salt and pepper to taste
seashell pasta
½
cup
grated Parmesan cheese for topping
2
tablespoons
olive oil
1
tablespoon
 Gather the ingredients.
  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.
  Drizzle with olive oil to serve.
