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.


  1. Mmmm!

    I had tons of stuff in the freezer when I had my baby. It was nice not having to worry about making dinner. I did it again when I had my surgery. I've got some good freezer recipes if you want them.

    I can't wait to *meet* your new little one!

  2. Oh Nat I would love any freezer pleaser meals you have. I'm feeling like I'm on crunch time since my energy level is dropping rapidly he he.