Jamie's Minestrone
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- salt and pepper to taste
- 2 cups chicken broth
- 2 cups water
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh basil
- 3 tablespoons olive oil
- 3 cloves garlic chopped
- 2 onions chopped
- 2 cups chopped celery
- 5 carrots sliced
- 4 cups tomato sauce
- 1/2 cup red wine (optional)
- 1 cup canned kidney beans drained
- 15 ounces can green beans
- 2 cups baby spinach rinsed
- 3 zucchinis quartered and sliced
- 1 tablespoon chopped fresh oregano
- 1/2 cup seashell pasta
- 2 tablespoons grated parmesan cheese for topping
- Carbohydrate 34.8978697866236 g
- Cholesterol 153.333333333333 mg
- Fat 33.0570535718938 g
- Fiber 9.87497024675005 g
- Protein 46.4193129457115 g
- Saturated Fat 9.13833802280089 g
- Serving Size 1 1 serving (897g)
- Sodium 3259.0656590907 mg
- Sugar 25.0228995398736 g
- Trans Fat 2.98727126398146 g
- Calories 606 calories
Directions 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. 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, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. 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 heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
