Ingredients

• 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
• 0.5 cups 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
• 0.5 cups shell pasta
• 2 tablespoons grated Parmesan cheese for topping
• 1 tablespoon olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 Add celery and carrots; sauté for 1 to 2 minutes.
4. 4 Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.
5. 5 Stir in zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.
6. 6 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.
7. 7 Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.
8. 8 Drizzle with olive oil to serve.

Nutrition per serving