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Easy Minestrone

4

0 min

Easy Minestrone

Easy Minestrone Photo 1

Time

0 min

Serving

8 persons

Calories

216

Rating

4.00★ (23)

Cuisine

Author: Victoria Buriak
I wanted a minestrone soup recipe that I could make with staples I always have on hand. This has become a family favorite, so I always make enough to freeze.

Ingredients

  • olive oil: 3 Tbsp
  • garlic: 3 clove (chopped, to taste)
  • onions: 2 piece (chopped)
  • carrots: 5 piece (sliced)
  • chicken broth: 4 cups
  • tomatoes with garlic and oregano: 2 cans (15 ounce cans, diced)
  • red wine: 0.5 cup (optional)
  • frozen green beans: 1 pack (16 ounce pack)
  • pinto beans: 1 can (15 ounce can, drained)
  • frozen chopped spinach: 1 pack (10 ounce pack)
  • fresh basil: 2 Tbsp (chopped)
  • fresh oregano: 1 Tbsp (chopped)
  • salt and pepper: (to taste)
  • seashell pasta: 0.5 cup (to taste)
  • freshly grated Parmesan cheese: 0.25 cup (to taste)

Metric Conversion

Stages of cooking

Easy Minestrone Photo 21
Easy Minestrone Photo 32
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  1. Heat oil in a large pot over medium-low heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Add carrots and stir until heated through, 1 to 2 minutes.
    Easy Minestrone Photo 2
  2. Pour in chicken broth and diced tomatoes; bring to a boil, stirring frequently. Add red wine, reduce the heat to low, and stir in green beans, pinto beans, spinach, basil, oregano, salt, and pepper. Bring to a simmer, then reduce the heat to medium-low and continue to simmer until vegetables are tender, about 40 minutes.
    Easy Minestrone Photo 3
  3. Meanwhile, 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 pasta, then stir into soup. Ladle soup into bowls and top with Parmesan cheese.
    Easy Minestrone Photo 4

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