- 5 carrots, chopped
- 3 stalks celery, chopped
- 2 onions, chopped
- 3 cloves garlic, finely chopped
- 5 cups beef or chicken broth
- 1/2 cup seashell or fusilli pasta
- 2 cans diced tomatoes
- 1 pack frozen green beans
- 1 pack frozen green peas
- 1 pack frozen spinach, chopped
- 1/2 cup red wine (optional)
- 3 tablespoons olive oil
- 1/2 tsp dried oregano
- 1 tsp dried basil
- salt and pepper to taste
Put a large pot over medium heat and heat up the olive oil.
Saute the onion and garlic for about 2 minutes or until translucent.
Add chopped carrots and cook for about 4 minutes or until slightly tender.
Add diced tomatoes and broth and bring to a boil.
Optionally add in the red wine.
Add in green beans, green peas, celery and pasta.
Season with dried oregano, dried basil, salt, and pepper.
Boil for another 2-3 minutes and then reduce heat to low.
Cover the pot and cook over low heat for 30 minutes.
Serve in bowls with your favorite bread.