Description
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.
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, chopped, or more to taste
- 2 onions, chopped
- 5 carrots, sliced
- 4 cups chicken broth
- 2 (15 ounce) cans diced tomatoes with garlic and oregano
- ½ cup red wine (Optional)
- 1 (16 ounce) package frozen green beans
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (10 ounce) package frozen chopped spinach
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- salt and pepper to taste
- ½ cup seashell pasta, or more to taste
- ¼ cup freshly grated Parmesan cheese, or to taste
Instructions
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8