Jamie's Minestrone

Adapted from allrecipes.com


1-1/2 Tbsp. olive oil

3 cloves garlic, minced

2 onions, chopped

2 cups chopped celery

5 carrots, peeled and sliced

2 cups chicken broth (can use vegetable broth to make vegetarian)

2 cups water

4 cups tomato sauce

1/2 cup red wine (optional)

1 can (14.5oz) low-sodium kidney beans, rinsed and drained

1 cup fresh green beans, trimmed into 1-inch pieces

2 cups baby spinach

3 small zucchinis, quartered and sliced

1 Tbsp. chopped fresh oregano

2 Tbsp. chopped fresh basil

salt and pepper to taste

1/2 cup small whole wheat pasta, cooked al dente

shredded Parmesan cheese for serving

In a large stockpot over medium heat, heat the olive oil and saute garlic for 2-3 minutes. Add onion and saute for 4-5 minutes. Add celery and carrots, saute for 1-2 minutes.

Add chicken broth, water, and tomato sauce. Bring to a boil, stirring frequently. If using, add red wine. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, and salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Cook pasta separately until al dente according to package directions. Drain and add to soup. Serve with Parmesan cheese.

Crockpot directions: Follow the first step through cooking the onions. Add the sauteed onions and garlic to the crockpot with the rest of the ingredients except the pasta, spinach, and Parmesan cheese. Cook on low for 8-10 hours. Cook the pasta until al dente as directed above and add to the crockpot with the spinach just before serving. The heat will wilt the spinach. Taste and adjust seasonings if needed. Serve with Parmesan cheese.