This classic vegetable soup is full of veggies, beans, and comforting pasta.
Minestrone Soup
Ingredients
1 medium onion, chopped
1 stalk celery, diced
1 large carrot, sliced
2 Tablespoons vegetable oil
1 large potato, chopped
1 can (15 ounces) chopped tomatoes with juice
2 cans (15 ounces each) low-sodium broth (see Notes)
1 can (15 ounces) kidney beans, drained and rinsed
1 teaspoon basil
½ cup uncooked macaroni
2 small zucchini, sliced
½ teaspoon salt
¼ teaspoon pepper
Directions
- Wash hands with soap and water.
- In a 5 quart saucepan over medium heat, cook onion, celery and carrot in oil, stirring constantly until onion is soft, but not browned.
- Add potato, tomatoes, broth, beans and basil.
- Bring to a boil then reduce heat. Cover and simmer for 15 minutes.
- Add macaroni and zucchini. Simmer for another 15 minutes.
- Taste and adjust seasoning with salt and pepper.
- Refrigerate leftovers within 2 hours.
Notes
- Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Use any vegetables you have on hand.
- Add cooked meat if desired.
- Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
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Comments
This Minnestrone Soup is a favorite among kids! Whenever I make this yummy recipe, they always ask for more!
Husband and kid approved! It's great with ground beef too :)
Very easy to make, and another one of those recipes where I usually have all the ingredients lying around. I make this soup, with the Whole Wheat Quick Bread, and feel like Mom of the Year (within her budget, even!)!
So delicious and so simple! LOVE this recipe!