submitted by Melanie
3 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery leaves and all, chopped
1 sweet onion, chopped
4 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans, drained and rinsed
2 (14 ounce) can chicken broth
4 cups water
a couple of handfuls of chopped fresh spinach leaves
1 tablespoons chopped fresh oregano
1 tablespoon salt
2 cups cooked shell pasta
Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, tomatoes, broth and water. Season with basil, oregano and salt. Cook and stir 30-40 minutes, or until vegetables are tender.
Cook shell pasta in a seperate pot until al dente. Stir pasta into soup. Serve with a generous sprinkle of fresh parmesan! Yum!