I used Trader Joe's condensed broth packets for the veggie broth. I love those- they're not wierd-sweet tasting like a lot of other veggie broths. The recipe calls for fresh spinach, and I wish I could get that here, but I can't, so it didn't go into this batch. I've left it in the recipe below, though, because when I used to make this in the States, I'd always add even more spinach than called for and it was delish. If you don't mind if this isn't vegetarian, go ahead and use chicken broth instead. With the veggie broth, and without the parmesan cheese garnish, this dish is vegan, as well.
adapted from Allrecipes.com
3 tablespoons olive oil
3 cloves garlic, chopped
1 large onion, chopped
2 cups chopped celery
3 carrots, sliced
2 cups veggie broth
2 cups water
4 cups tomato sauce
1 (15 ounce) can kidney beans, drained
1 cup fresh green beans, rinsed and chopped into 1-inch pieces
2 cups baby spinach, rinsed
2 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
2 tablespoons chopped fresh basil, or 1 teaspoon dried
salt and pepper to taste
2/3 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping, optional
1 tablespoon olive oil, optional, for topping
1.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.
2.Add veggie broth, water and tomato sauce, bring to boil, stirring frequently. 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. (If the liquid level goes down too much, you may need to add extra broth or water).
3.Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water; stir pasta into soup.
4. Ladle soup into bowls and top with parmesan cheese, if desired, and an optional drizzle of olive oil.
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