Jamie's Minestrone Soup

A hearty, vegetable-loaded Italian soup that gets better the longer it simmers.

Ingredients

3 tablespoons olive oil (40 g)
3 cloves garlic, chopped (9 g)
2 onions, chopped (300 g)
2 cups chopped celery (200 g)
5 carrots, sliced (375 g)
4 cups tomato sauce (960 g)
2 cups chicken broth (480 g)
- Vegetable broth — 1:1 Makes it vegetarian; similar flavor profile
2 cups water (480 g)
½ cup red wine, optional (120 g)
- Balsamic vinegar, 1 tbsp + water Alcohol-free; adds similar depth and acidity
3 zucchinis, quartered and sliced (600 g)
2 cups fresh or frozen green beans, cut into 1½-inch pieces (200 g)
2 cups baby spinach, rinsed (60 g)
1 cup canned kidney beans, drained (177 g)
- Cannellini beans — 1:1 Traditional Italian alternative; creamier texture
- Chickpeas — 1:1 Heartier; slightly nutty flavor
2 tablespoons chopped fresh basil (5 g)
1 tablespoon chopped fresh oregano (3 g)
Salt and pepper to taste
½ cup shell pasta (55 g)
- Elbow macaroni — 1:1 Similar size and shape; similar calories
- Gluten-free pasta — 1:1 Gluten-free; cook separately to avoid starch clouding broth
2 tablespoons grated Parmesan cheese, for topping (20 g)
- Pecorino Romano — 1:1 Sharper and tangier; traditional Italian alternative
1 tablespoon olive oil, for drizzling (14 g)

Heat 3 tablespoons of olive oil in a large stockpot over medium-low heat. Sauté the garlic in the hot oil until fragrant, 2 to 3 minutes.
Add the onion; cook and stir until translucent, 4 to 5 minutes.
Add the celery and carrots; sauté for 1 to 2 minutes.
Pour in the tomato sauce, broth, and water; bring to a boil, stirring frequently. Add the red wine, if using, then reduce heat to low.
Stir in the zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until the soup is heated through and the vegetables are tender, 30 to 40 minutes.
Meanwhile, fill a medium saucepan with water and bring to a boil. Cook the shell pasta, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
Place 2 tablespoons of cooked pasta into individual serving bowls. Ladle the soup over the pasta and sprinkle with Parmesan cheese.
Drizzle with olive oil and serve.

Nutrition estimated from ingredients

Conservative ~10% reduction for evaporation during a 30–40 min simmer of a large, liquid-heavy soup.