Jamie’s Minestrone
After growing weary of the excessive salt content and dearth of vegetables in canned minestrone, I came up with this soup. I thought back to a huge bowl of minestrone at the “Sheepherder’s Inn” in Sacramento, California, that was bursting with flavorful vegetables. Excellent with a nice Merlot, romaine salad, and hearty bread!

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.