Ingredients
- 3 tablespoons olive oil
- 3 garlic cloves, chopped
- 2 onions, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 2 cups chicken broth (low sodium if available)
- 2 cups water or 2 cups vegetable stock
- 4 cups tomato sauce
- 1⁄2 cup red wine (optional)
- 1 cup canned kidney beans, drained
- 1 (15 ounce) can green beans (I use fresh green beans)
- 2 cups Baby Spinach, rinsed
- 3 zucchini, quartered and sliced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- 1 -2 tablespoon tomato paste
- 1 tablespoon sugar (if you are using fresh tomato)
- salt and pepper
- 1⁄2 cup shell pasta
- 2 tablespoons grated parmesan cheese, for topping
- 1 tablespoon olive oil
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