Minestrone, Hearty & Vegan

1 tbsp olive oil
1 cloves of garlic, chopped
1 medium onion, chopped
3 stalks or 1 cup celery, chopped
2 1/2 carrots, sliced thin
1 cup *No chicken broth
1 1/2 cup water
2 cups crushed tomatoes
1/4 cup red wine
1 cup canned kidney beans (or 1/2 c with 1/2 c string beans)
1 cup baby spinach
1 1/2 zuchinnis, quartered & sliced
1 1/2 tsp fresh oregano
1 tablespoon fresh chopped basil
salt to taste (2 tsp)
1/4-1/2 c pasta (used rotini)

# 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.

# Add NO 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, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

# Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

# Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls.



Number of Servings: 4

Recipe submitted by SparkPeople user AMANDAFITTEST.