Serves 6 – 8
4 cups chicken broth (no sodium/salt)
4 cups tomato sauce
3 tablespoons olive oil
3 cloves garlic, chopped
1 Large onion, chopped
2 large stalks chopped celery
2 large carrots, diced
1/2 cup 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 Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil
2 – 4 tsp Chicken Bouillon instead of salt (depending on taste)
Fresh ground black pepper to taste
1/2 cup seashell pasta or Ditalini (the little round tubes)
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
In a large stock pot, over medium-low heat, heat 2 tablespoons of olive oil and sauté garlic for 1 to 2 minutes. Add onion and sauté for 2 to 3 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, Italian Spice mix, chicken bouillon and pepper. Simmer for 30 to 40 minutes. For best results refrigerate overnight then reheat the portions needed.
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
Once pasta is cooked and soup is at a simmer (reheated if the next day) place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Drizzle on olive oil and serve with bread.
NOTES: Don’t forget the Salad and/or Saltine Crackers
The Drunken Chef (Russ)