Minestrone Soup

Serves 4

2 T olive oil
1 large clove garlic, minced
1 onion, chopped
1 cup chopped celery
1 Korean carrot, shredded
1 cup chicken broth, or 2 bouillon cubes dissolved in 1 1/3 C warm water
1 cup water
2 cups tomato sauce
1/2 cup diced tomatoes
1/2 cup canned kidney beans, drained
1/2 (15 ounce) can green beans
1 cup spinach, rinsed and chopped
1 large zucchini, quartered and sliced
2 tsp oregano
2 tsp basil
salt and pepper to taste
1/4 cup elbow pasta
Parmesan cheese for topping

Directions
1.In a large 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.
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,tomatoes, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3.Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4.Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Drizzle with a little olive oil and serve.

You can get the canned kidney beans at Mega Mart in Korea. Not sure where else. The ingredients I can't get, I just omit or substitute for other stuff. This soup is also good with ground beef or chicken in it if you have a man who likes his meat! ;) Grab a loaf of french bread, and you are golden!

Courtesy Lindsey Lett... modified from recipe off allrecipes.com