Minestrone Soup

A classic soup for Italian meals!

Level: 1, a lot of chopping involved but not a hard recipe to make
Servings: About 5 bowls

Ingredients 3 tablespoons olive oil 4 cloves garlic, chopped 2 onions, chopped 2 cups chopped celery 5 carrots, sliced 3 cups chicken broth 1 cups water 8 oz tomato sauce 1/2 cup white wine (optional) 1 cup canned kidney beans, drained 2 cups baby spinach, rinsed and de-stemmed 2 zucchinis, quartered and sliced 1 tablespoon chopped fresh oregano 2 tablespoons chopped fresh basil 2 tablespoons fresh rosemary salt and pepper to taste 1/2 cup seashell or Ditalini pasta 2 tablespoons grated Parmesan cheese for topping 1 tablespoon olive oil 1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. 2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add  wine at this point. Reduce heat to low and add spinach leaves, zucchini, oregano, basil, rosemary,salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Last 15 minutes of simmering add the kidney beans 3. Fill a medium saucepan with water and bring to a boil. Add noodles and cook until tender. Drain water and set aside. 4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.