Jamie's Minestrone Soup

Recipe View Gather all of your ingredients and prepare your vegetables. (5 minutes)

Recipe View In a large, heavy-bottomed stockpot, heat 3 tablespoons of olive oil over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it (2-3 minutes). Add the chopped onions and cook until translucent and softened, stirring occasionally (4-5 minutes).

Recipe View Add the diced celery and sliced carrots to the pot. Sauté for an additional 1-2 minutes, allowing the vegetables to begin to soften slightly.

Recipe View Pour in the tomato sauce, chicken broth, and water. Bring the mixture to a boil, stirring frequently. Once boiling, add the red wine and reduce the heat to low. (5 minutes)

Recipe View Stir in the sliced zucchini, rinsed spinach, green beans, kidney beans, chopped basil, and chopped oregano. Season generously with sea salt and freshly ground black pepper to taste. Simmer gently until the soup is heated through and the vegetables are tender (30-40 minutes).

Recipe View While the soup simmers, cook the seashell pasta. Fill a medium saucepan with water and bring to a rolling boil. Add the pasta and cook according to package directions, until al dente (7-8 minutes). Drain well and set aside.

Recipe View To serve, place 2 tablespoons of cooked pasta into each individual serving bowl. Ladle the hot minestrone soup over the pasta and sprinkle generously with freshly grated Parmesan cheese.

Recipe View Finish each bowl with a drizzle of high-quality extra virgin olive oil just before serving.