Jamie's Minestrone Soup
A delicious and vegetable-rich minestrone soup inspired by Jamie's recipe, perfect for a hearty meal.
Equipment
- large stockpot
- medium saucepan
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic chopped
- 2 units onions chopped
- 2 cups celery chopped
- 5 units carrots sliced
- 4 cups tomato sauce
- 2 cups chicken broth
- 2 cups water
- 0.5 cup red wine Optional
- 3 units zucchinis quartered and sliced
- 2 cups baby spinach rinsed
- 2 cups green beans fresh or frozen, cut into 1 ½-inch pieces
- 1 cup canned kidney beans drained
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh oregano chopped
- to taste salt
- to taste pepper
- 0.5 cup shell pasta
- 2 tablespoons Parmesan cheese grated, for topping
- 1 tablespoon olive oil for drizzling
Instructions
- Gather the ingredients.
- 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.
- Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.
- Stir in zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.
- 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.
- Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.
- Drizzle with olive oil to serve.
Notes
This soup is perfect for dinner served with hearty bread, romaine salad, and a nice merlot.
Nutrition
Serving: 1bowlCalories: 194kcalCarbohydrates: 26gProtein: 7gFat: 9gSaturated Fat: 1gCholesterol: 2mgSodium: 955mgPotassium: 966mgFiber: 7gSugar: 11gVitamin C: 29mgCalcium: 120mgIron: 3mg
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