Thursday, January 20, 2011
3 Tbs olive oil
3 cloves garlic chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
4 cups chicken broth
4 cups tomato sauce
1 cup canned kidney beans, drained
1 can green beans
3 zucchini sliced and quartered
1 Tbs chopped fresh oregano
2 Tbs chopped fresh basil
salt and pepper to taste
2 Tbs Parmesan cheese for topping
1 pkg seashell pasta
1. In a large stock pot, over med-low heat. Heat olive oil and sauté garlic and onion. Add celery and carrots, sauté for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to a boil, stirring frequently. Reduce heat and add kidney beans, green beans, 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 macaroni and cook until tender, drain ad set aside.
4. Combine and serve.
I doubled this recipe because I wanted to freeze some for when I have my baby in 9 weeks. That wasn't necessary, it makes enough to do that without doubling.