A delightful and hearty vegetable soup perfect for any occasion.
Heat the olive oil in a large stock pot over medium heat.
Ensure the oil is hot enough to sizzle when adding the garlic.
Add the garlic and sauté until fragrant, about 2 minutes.
Stir constantly to prevent the garlic from burning.
Add the onion, celery, and carrots, and cook until softened, about 5 minutes.
Cut the vegetables into uniform pieces for even cooking.
Pour in the chicken broth, water, and tomato sauce, and bring to a boil.
Stir occasionally to combine the ingredients well.
Reduce the heat to low and add the red wine, kidney beans, green beans, zucchini, oregano, basil, tomato paste, and sugar. Simmer for 30 minutes.
Taste and adjust the seasoning with salt and pepper as needed.
In a medium saucepan, cook the shell pasta according to package instructions. Drain and set aside.
Add a pinch of salt to the boiling water for flavor.
To serve, place a portion of cooked pasta in each bowl, ladle the soup over the pasta, and sprinkle with Parmesan cheese.
Drizzle with a little olive oil for extra richness.
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