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Easy Minestrone

Rated as 4.61 out of 5 Stars
0

"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."
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Ingredients

1 h 20 m servings 216
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • 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


Per Serving: 216 calories; 6.6 29.3 7.7 2 388 Full nutrition

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Reviews

Read all reviews 18
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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. (No...

Most helpful critical review

Absolutely no flavor.

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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. (No...

This was wonderful! We loved it and I will definitely be making it again!

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 liq...

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 sal...

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! Lov...

This will be my go to recipe for minestrone now.

Absolutely no flavor.

This has become a fall family favorite!

My family loved this. I will definitely make this again.