Prep Time::20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::8
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
Directions
Heat oil in a large pot over medium-low heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Add carrots and stir until heated through, 1 to 2 minutes.
Pour in chicken broth and diced tomatoes; bring to a boil, stirring frequently. Add red wine, reduce the heat to low, and stir in green beans, pinto beans, spinach, basil, oregano, salt, and pepper. Bring to a simmer, then reduce the heat to medium-low and continue to simmer until vegetables are tender, about 40 minutes.
Meanwhile, 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 pasta, then stir into soup. Ladle soup into bowls and top with Parmesan cheese.
Tips
You can substitute great northern beans, black beans, or kidney beans for the pinto beans if desired.
You use 1 teaspoon of dried oregano and 2 teaspoons of dried basil instead of the fresh amounts listed.