Jamie's Minestrone Soup
Description
This minestrone soup recipe is packed with hearty vegetables, beans, pasta, and herbs in a flavorful tomato broth for the best minestrone soup ever!
Ingredients
•
3 tablespoons olive oil
•
3 cloves garlic, chopped
•
2 onions, chopped
•
2 cups chopped celery
•
5 carrots, sliced
•
4 cups tomato sauce
•
2 cups chicken broth
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2 cups water
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1/2 cup red wine
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3 zucchinis, quartered and sliced
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2 cups baby spinach, rinsed
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1 (15 ounce) can green beans
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1 cup canned kidney beans, drained
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2 tablespoons chopped fresh basil
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1 tablespoon chopped fresh oregano
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salt and pepper to taste
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1/2 cup seashell pasta
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2 tablespoons grated Parmesan cheese for topping
•
1 tablespoon olive oil
Directions
1
Gather the ingredients.
2
Heat olive oil in a large stockpot over medium-low heat. Sauté garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes.
3
Add celery and carrots; sauté for 1 to 2 minutes.
4
Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.
5
Stir in zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.
6
Meanwhile, fill a medium saucepan with water and bring to a boil. Cook seashell pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
7
Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.
8
Drizzle with olive oil to serve.