Prep Time::35 mins
Cook Time::45 mins
Total Time:: 1 hr 20 mins
Servings::8
Ingredients
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3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
4 cups tomato sauce
2 cups chicken broth
2 cups water
½ cup red wine (Optional)
3 zucchinis, quartered and sliced
2 cups baby spinach, rinsed
2 cups fresh or frozen green beans, cut into 1 ½-inch pieces
1 cup canned kidney beans, drained
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
salt and pepper to taste
½ cup shell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
Directions
Gather the ingredients.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Add celery and carrots; sauté for 1 to 2 minutes.
Dotdash Meredith Food Studios
Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.
Dotdash Meredith Food Studios
Stir in zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.
Drizzle with olive oil to serve.
Drizzle with olive oil to serve.
Dotdash Meredith Food Studios
Cook’s Note
This soup is perfect for dinner served with hearty bread, romaine salad, and a nice merlot.