{Minestrone Soup}

This is really simple and super yummy! And perfect for when you are at home and its cold outside. Oh and you will definitely have left-overs 🙂

2 tbs olive oil

3-4 cloves garlic, chopped

2 onions, chopped

2 cups chopped celery

4 carrots, sliced

1 15 oz can green beens

2 cups of baby spinach

3 zucchinis, quartered and sliced

1 tsp dried oregano

2 tsp dried basil

2 cups chicken broth

2 cups water

4 cups tomato sauce

1 can kidney beans

1/2 cup seashell pasta

parmesan cheese

salt and pepper

Over medium heat. In a large pot, heat olive oil and saute the garlic for 2 minutes. Add the onion and saute that for 4 minutes. Add the celery and carrots saute for 3 minutes.

Add the chicken broth, water, tomato sauce and bring to a boil. Reduce heat to low and add the kidney beans, green beans spinach leaves, zucchini, oregano, basil and salt and pepper to taste. Simmer for 30-40 minutes. (The longer it cooks the better it is 🙂

Fill a small sauce pan with seashell pasta and cook until tender and place in pot with everything else. Once the soup is done top with fresh grated parmesan cheese and a drizzle of olive oil.