Ingredients:
2-3 tablespoons olive oil
3 cloves garlic, chopped
1 small onion, chopped
3 stalks celery, chopped
2 cups sliced carrots
4 cups chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 (15 ounce) canelli beans
1 cup baby spinach, rinsed and sliced thin
1-2 red potatoes, chopped
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
8 ounces seashell pasta
Grated Parmesan cheese for garnish
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Preparation:
In a large stock pot, over medium-low heat, heat olive oil. Add onion and garlic and saute for 2 to 3 minutes. Add celery and carrots and saute for 1 to 2 minutes more. Add chicken broth and and tomato sauce and bring to a boil. Reduce heat to low and add remaining vegetables, basil, oregano and salt and pepper. Simmer for an additional 30 minutes. Meanwhile, cook pasta according to package directions. Drain and set aside, coating with a bit of olive oil to keep it from sticking together. Place about 1/4 cup cooked pasta into individual serving bowls. Ladle soup on top of pasta and garnish with Parmesan cheese.
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