This has been a "keeper" recipe ever since I found it on allrecipes.com. My notes are within the recipe, which is pretty much the same as posted.
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups celery, sliced
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 can green beans, 15 oz
2 cups baby spinach
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano (or 1 tsp dried oregano)
2 tablespoons chopped fresh basil (or 2 tsp dried basil)
salt and pepper to taste
WHEN READY TO EAT:
1/2 cup seashell pasta (we like to double this at least)
2 tablespoons Parmesan cheese for topping, grated
1. 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.
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. (I do it for one hour.)
FOR OAMC: 2a. Cool soup and freeze. A double batch fills 3 ziplock gallon sized bags. FYI: This makes A LOT, so I use a pretty huge pot when I double it.
3. Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through, place portions of cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.