Minestrone

Mmmm.....Soup good enough to warm your soul when the fall winds start whipping. This soup has everything good going on. Its hearty, healthy, filling and plain scrumptious! Make a big pot today and enjoy!

Minestrone
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1 cup canned kidney beans, drained
2 cups fresh green beans, sliced into 1" chunks
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1 cup fun shaped pasta, cooked
2 tablespoons grated Parmesan cheese for topping

Heat a large stock pot over medium low heat. Add oil and saute garlic for 2-3 minutes. Add onion and continue to saute for an additional 3 minutes. Add celery, carrots and cook for another 2 minutes. Total saute time is about 8 minutes. Vegetables should still be somewhat crisp.
Add chicken broth, water and tomato sauce and bring to a boil. Then add kidney beans, green beans, spinach leaves, zucchini, oregano, basil and salt and pepper. Simmer for atleast 40 minutes until veggies are tender and all the nummy flavors have fused together.
Stir in cooked pasta.
Serve soup topped with freshly grated parmesan cheese and your favorite bread.