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2 tablespoons chopped fresh basil

2 tablespoons grated Parmesan cheese for topping

1/2 cup red wine (optional)

3 zucchinis, quartered and sliced

1 tablespoon olive oil

3 tablespoons olive oil

2 cups baby spinach, rinsed

4 cups tomato sauce

2 cups water

1 cup canned kidney beans, drained

2 cups chopped celery

3 cloves garlic, chopped

5 carrots, sliced

1/2 cup seashell pasta

2 cups chicken broth

1 tablespoon chopped fresh oregano

salt and pepper to taste

1 (15 ounce) can green beans

2 onions, chopped


Step 1

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Step 2

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Step 3

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Step 4

Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.