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.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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.

Nutrition Facts

216 calories; protein 7.7g; carbohydrates 29.3g; fat 6.6g; cholesterol 2.2mg; sodium 388.1mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2014
This was wonderful! We loved it and I will definitely be making it again! Read More
(5)

Most helpful critical review

Rating: 1 stars
02/14/2019
Absolutely no flavor. Read More
24 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/17/2014
This was wonderful! We loved it and I will definitely be making it again! Read More
(5)
Rating: 5 stars
09/06/2015
The more I make this the more I like it. It has become a staple of my diet because I can make a batch on Sunday freeze it in individual portions and have it for lunch at work all week. (Note: if freezing do not add the noodles until the moment before you put it in the freezer to prevent over-absorption of the liquid.) Read More
(4)
Rating: 5 stars
12/31/2016
Great, easy recipe. I Made a few alterations. skipped the spinach and carrots and added a 16 oz bag of frozen mixed green beans,carrots and corn. Used crushed tomatoes with olive oil and sea salt. Substituted garbanzo beans. Added tbs of ground oregano and used vegetable stock instead of chicken. Read More
(3)
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Rating: 5 stars
04/10/2018
This was really great. I needed to make it vegan so I substituted vegetable stock. They only thing I would do different is I would not add the pasta to the soup. It soaked up so much of the liquid I had to add additional stock when I went to use the left overs. I will add past to the bowl and pour over the soup Read More
(2)
Rating: 5 stars
11/08/2017
Excellent hardy soup! I omitted the oregano wine green beans pinto beans and added cabbage zucchini peas cannelloni beans. It's thick and super flavorful - I'm dining on it daily! Love it! Read More
(1)
Rating: 5 stars
09/01/2017
This will be my go to recipe for minestrone now. Read More
(1)
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Rating: 5 stars
07/27/2017
Favorite Soup. Delicious flavor. Made to direction! Read More
Rating: 4 stars
12/10/2017
Quick easy and delicious! Read More
Rating: 5 stars
09/14/2016
This was so delicious! Kids & hubby loved it. Read More
Rating: 1 stars
02/14/2019
Absolutely no flavor. Read More
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