Minestrone Soup

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• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped oregano
• 2 tablespoons chopped basil
• Salt and pepper to taste
• 1/2 cup elbow macaroni
• 2 tablespoons grated Parmesan cheese for topping

1. In a large stock pot, over medium-low heat, heat olive oil and sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and carrots, sauté for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 minutes, the longer the better.
3. Add macaroni and simmer an additional 10 minutes until pasta is tender.
4. Serve with Parmesan cheese.