Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone Jamie's Minestrone Soup 4.8 (2,544) 1,817 Reviews 175 Photos I created this minestrone soup after becoming tired of the excess salt and lack of veggies in canned ones. I based this recipe off of the delicious, vegetable-rich minestrone served at Sheepherder's Inn in Sacramento, California. Serve with hearty bread, romaine salad, and a nice merlot. Submitted by Jamie Updated on February 29, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 175 175 175 175 175 Prep Time: 35 mins Cook Time: 45 mins Total Time: 1 hr 20 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 tablespoons olive oil 3 cloves garlic, chopped 2 onions, chopped 2 cups chopped celery 5 carrots, sliced 4 cups tomato sauce 2 cups chicken broth 2 cups water ½ cup red wine (Optional) 3 zucchinis, quartered and sliced 2 cups baby spinach, rinsed 2 cups fresh or frozen green beans, cut into 1 1/2-inch pieces 1 cup canned kidney beans, drained 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano salt and pepper to taste ½ cup seashell pasta 2 tablespoons grated Parmesan cheese for topping 1 tablespoon olive oil Directions Gather the ingredients. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Add celery and carrots; sauté for 1 to 2 minutes. Dotdash Meredith Food Studios Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low. Dotdash Meredith Food Studios Stir in zucchinis, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese. Drizzle with olive oil to serve. Drizzle with olive oil to serve. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 193 Calories 9g Fat 26g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved