Ingredients
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3 tablespoons olive oil
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3 cloves garlic, chopped
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2 onions, chopped
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2 cups chopped celery
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5 carrots, sliced
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4 cups tomato sauce
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2 cups chicken broth
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2 cups water
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½ cup red wine (Optional)
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3 zucchinis, quartered and sliced
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2 cups baby spinach, rinsed
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2 cups fresh or frozen green beans, cut into 1 ½-inch pieces
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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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½ cup shell pasta
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2 tablespoons grated Parmesan cheese for topping
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1 tablespoon olive oil
Directions
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Gather the ingredients.
![Ingredients to make minestrone soup]()
Dotdash Meredith Food Studios
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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.
![A large pot of chopped onions and garlic]()
Dotdash Meredith Food Studios
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Add celery and carrots; sauté for 1 to 2 minutes.
![A large pot with chopped onions, garlic, celery, and carrots]()
Dotdash Meredith Food Studios
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Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.
![A pot of chopped vegetables in a tomato-veggie broth]()
Dotdash Meredith Food Studios
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Stir in zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.
![A pot of vegetables simmering in tomato-vegetable broth]()
Dotdash Meredith Food Studios
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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.
![A small container of cooked pasta shells]()
Dotdash Meredith Food Studios
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Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.
![A pot of minestrone soup, next to a small bowl of cooked pasta sells]()
Drizzle with olive oil to serve.
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Drizzle with olive oil to serve.
![A hearty bowl of minestrone soup]()
Dotdash Meredith Food Studios
Cook’s Note
This soup is perfect for dinner served with hearty bread, romaine salad, and a nice merlot.
Nutrition Facts (per serving)
| 193 | Calories |
| 9g | Fat |
| 26g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 193 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 1g | 7% |
| Cholesterol 2mg | 1% |
| Sodium 953mg | 41% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 7g | 25% |
| Total Sugars 11g | |
| Protein 7g | 14% |
| Vitamin C 29mg | 32% |
| Calcium 117mg | 9% |
| Iron 3mg | 16% |
| Potassium 961mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
