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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil, extra virgin | 2 | leek | Leeks | 3 | cloves | garlic minced | 3/4 | cups, chopped | carrots diced | 2 | stalks large (11"-12" long) | celery, diced | 8 | ounces | penne (1 cup) | 1 | medium (2-1/4" to 3-1/4" dia.) | potatoes | 1 | can (14 oz), ready-to-serve | Tomatoes, canned, diced, Italian-style, undrained | 1 | can, 15 oz (303 x 406) | tomato sauce - 8 oz can Italian style | 4 | fliud ounces | red wine (sherry) | 1 | small | zucchini, diced | 3 | cups | Spinach | 2 | leaves | bay leaf | 1 | teaspoon | oregano | 1/2 | teaspoon | basil | 1/2 | teaspoon | marjaram | 1 | cup | green beans,frozen | 2 | cubes | vegetable bouillon |
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Steps
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Sequence
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Step
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| | 1 | Heat the oil olive in a soup pot. Add the onions and saute over medium-low heat until translucent. Add the garlic and continue to saute until both are golden. | | 2 | Add the carrots, celery, zucchini, spinach, potatoes and pasta, along with just enough water to cover. Stire in the tomatoes, tomato sauce, wine, bay leaves, spices and boullion cube. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are just done, about 20-25 minutes. | | 3 | Add the already prepared kidney beans and green beans. Adjust the consistency with more water as needed if the soup is too crowded, the season with salt and pepper to taste. | | 4 | Simmer over low heat or at least another 20-30 minutes, or until the vegetables are completely tender but not overdone. Discard the bay leaves and serve. | | 5 | Garnish with parsley and parmesan cheese. |
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