Minestrone Soup

• 2 Tablespoons Olive Oil
• 4 whole Cloves Of Garlic, Chopped
• 2 whole Yellow Onions, Chopped
• 5 whole Carrots, Chopped
• 2 cups Celery, Chopped
• 4 cups Chicken Stock
• 2 cups Water
• 4 cups Tomato Sauce
• 1/2 cups Red Wine
• 2 cups Baby Spinach, Chopped
• 3 whole Zucchinis, Quartered And Sliced
• 1 Tablespoon Fresh Oregano, Chopped
• 3 Tablespoons Fresh Basil, Chopped
• 1 dash Salt And Pepper, to taste
• 1/2 cups Seashell Pasta (or Other Short Cut Pasta)

1. Heat a large soup pot over medium heat. Heat the olive oil and saute garlic for 2 minutes. Then add the onion, carrots, and celery and saute for a few more minutes.
2. Add the remaining ingredients except for the pasta. Bring the soup to a boil and then turn down to a simmer and cover. Cook for 30-40 minutes.
3. With 10 minutes of cooking time remaining add the pasta. Then serve the minestrone soup.

olive oil, garlic, yellow onions, carrots, celery, chicken, water, tomato sauce, red wine, fresh oregano, fresh basil, salt, seashell pasta

Taken from tastykitchen.com/recipes/soups/minestrone-soup-6/ (may not work)