3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
3 cups beef broth – I recommend the Kitchen Basics brand
½ cup water
2 (8 oz.) cans tomato sauce
2 (15 oz.) cans stewed or diced tomatoes
4 oz. Red wine (can use cooking wine or leave out)
1 (15 oz.) can kidney beans
1 (10 oz) can Italian flat green beans
2 zucchinis, quartered and sliced
1 teaspoon oregano
1 ½ teaspoon basil
2 cups whole-wheat seashell pasta, cooked
This makes 15 cups of soup!
DirectionsIn a large skillet, over medium-low heat, heat the olive oil and sauté the garlic, celery, carrots, and onions for about 10 minutes.
Transfer mixture to a crock-pot. Add the rest of the ingredients. Cook covered on high for 4 hours or on low for 6-8 hours. Add the pasta right before serving.
This recipe can be made in a stockpot/Dutch oven on the stove. Just cook the veggies in the stockpot over medium for about 10 minutes, or until tender, add the rest of the ingredients. Bring to boil, reduce heat and simmer for 30-40 minutes.
Nutrition Facts: per cup: 145 calories, 3 g fat, 0 g saturated, 310 mg sodium, 24 g carbohydrate, 6 g fiber, 5 g protein. Enjoy!