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Easy Minestrone Recipe

Recipe by: Lu

"I wanted a soup recipe that I could make with staples that I always have on hand. This has become a family favorite so I always make enough to freeze. Serve topped with grated Parmesan cheese."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook1 h
Ready In1 h 20 m

1Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes.
2Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
3Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.

Footnotes

Cook's Notes:
You can substitute Great Northern beans, black beans, or kidney beans for the pinto beans, if desired.
You can substitute 1 teaspoon dried oregano for the fresh oregano, if desired. You can substitute 2 teaspoons dried basil for the fresh basil, if desired.

Ingredients