Wellness Center

Makes 8 Servings

Ingredients

• 3 tablespoons olive oil
• 1 (15 ounce) can green beans
• 3 cloves garlic, chopped
• 2 cups baby spinach, raised
• 2 onions, chopped
• 3 zucchinis, quartered and sliced
• 2 cups chopped celery
• 1 tablespoon chopped fresh oregano
• 5 carrots, sliced
• 2 tablespoons chopped fresh basil
• 2 cups chicken broth
• ½ cup seashell pasta
• 2 cups water
• 2 tablespoons grated Parmesan cheese for topping
• 4 cups tomato sauce
• 1 tablespoon red wine
• 1 cup canned kidney beans drained

Preparation

1. Over medium-low heat, in a large stock pot, heat olive oil and sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and carrots, sauté for 1 to 2 minutes.
2. Add chicken broth, water, and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. 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.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Darin 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.

Nutritional Information

• Calories              153
• Total Fat            2.8g
• Saturated Fat    0.7g
• Cholesterol         1.7mg
• Sodium               1,044.9mg
• Potassium           1,037.9mg
• Carbohydrates  28.9g
• Dietary Fiber      7.6g
• Sugars                  7.0g
• Protein                6.5g

Source: Allrecipes.com