Dont go away peeps... ur in the right place... ur in Bisousatoi lol... I am only posting this recipe cos of Yat... u hv got to try this babe... I cooked in a big WMF pot and its all gone now!!! yes u can get lots out of this recipe but thats ok cos u can always freeze it... so yummy even my sis' kids love it!
3 tbsp olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth (I used 3 cups)
2 cups water (I used 1 cup)
4 cups tomato sauce (I used 3 cups)
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
OR u can get a bottle of mix minestrone vegetables in Carrefour- 800g
1 tbsp chopped fresh oregano
2 tbsp chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta (I used short pasta)
2 tbsp grated Parmesan cheese for topping (I didnt use)
1 tbsp olive oil
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 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.
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. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
Note: I served this soup with toasted french loaf...
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