2 tablespoons olive oil
3 cloves garlic, chopped
2 small onions, chopped
1 cups chopped celery
5 carrots, sliced
2 cups low sodium chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
8 oz frozen green beans
10 oz frozen chopped spinach, thawed and drained
3 zucchinis, quartered and sliced
1 teaspoon dried oregano
2 teaspoons dried basil
salt and pepper to taste
1/2 cup multi grain elbow (or similar) pasta
2 tablespoons grated Parmesan cheese for topping
1. In a large stock pot, over medium-low heat, heat olive oil and saute onion and saute for 4 to 5 minutes. Add garlic for 2 to 3 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, tomato sauce and green beans, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add pasta 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.
Calories per serving: 197
You can find the other nutrition info(for all 8 servings) on my FitDay for Jan 29th.