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Easy Minestrone Soup


  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 servings 1x

Ingredients

  • 3 tablespoons olive oil
  • 1 cup chopped yellow onion (about 1/2 large onion)
  • 1 cup sliced celery (about 2 stalks)
  • 1 cup peeled and sliced carrots (about 2 medium carrots)
  • 1 tablespoon freshly minced garlic
  • 6 cups chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 small zucchini, chopped into 1-inch pieces (about 1-1/2 cups)
  • 1 (15.5-ounce) can kidney beans, drained
  • 1 (14.5-ounce) can green beans, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 cup small shell pasta (I used elbow macaroni)
  • Shredded parmesan cheese, for topping

Instructions

  1. In a large dutch oven or soup pot, heat olive oil over medium high heat. Saute onions, celery and carrots until tender, stirring constantly (about 6 minutes). Add garlic and cook an additional minute, continuing to stir.
  2. Add chicken broth, diced tomatoes, tomato sauce, zucchini, kidney beans, green beans, oregano, basil, bay leaves, salt and pepper. Stir to combine and bring to a boil. Reduce heat to maintain a gentle simmer. Cover and simmer for 15 minutes.
  3. Add macaroni and cook (uncovered) for 7-8 minutes, or until macaroni and vegetables are tender, stirring often to prevent macaroni from sticking to bottom of pot. Discard bay leaves before serving.
  4. Top with desired amount of shredded parmesan cheese.

Notes

Inspired by Taste of Home