Jamie's Minestrone

This is the best minestrone soup recipe because it's packed with good-for-you vegetables, kidney beans, and fresh herbs in a flavorful tomato broth.

• Preparation Time: 35 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 20 mins
• Calories: 228 Calories

Ingredients

• 2 cups water
• 3 tablespoons olive oil
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 onions, chopped
• 2 cups chopped celery
• 2 cups chicken broth
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 1 (15 ounce) can green beans
• 4 cups tomato sauce
• 5 carrots, sliced
• 3 cloves garlic, chopped
• 1 cup canned kidney beans, drained
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 2 tablespoons grated Parmesan cheese for topping
• 0.5 cup red wine
• 0.5 cup seashell pasta

Recipe Instructions

Step 1

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. Add celery and carrots; sauté for 1 to 2 minutes.

Step 2

Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low. Stir in zucchinis, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.

Step 3

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.

Step 4

Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese. Spray with olive oil to serve.