Minestrone Recipe – Easy Minestrone

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.

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic, chopped, or more to taste
• 2 onions, chopped
• 5 carrots, sliced
• 4 cups chicken broth
• 2 (15 ounce) cans diced tomatoes with garlic and oregano
• ½ cup red wine
• 1 (16 ounce) package frozen green beans
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (10 ounce) package frozen chopped spinach
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• salt and pepper to taste
• ½ cup seashell pasta, or more to taste
• ¼ cup freshly grated Parmesan cheese, or to taste

Cooking Directions

1. Heat 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.
2. Pour 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.
3. Bring 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.

Nutrition Facts

• calories215.9
• carbohydrateContent29.3 g
• cholesterolContent2.2 mg
• fatContent6.6 g
• fiberContent7.4 g
• proteinContent7.7 g
• saturatedFatContent1.3 g
• sodiumContent388.1 mg
• sugarContent8.9 g