Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
8
Ingredients
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.
Nutrition Facts (per serving)
| 216 | Calories |
| 7g | Fat |
| 29g | Carbs |
| 8g | Protein |
