Minestrone Soup

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Nutrition
Bowl with Spoon

Prep time:
15 MIN

Kitchen Timer

Cook time:
45 MIN

Silouette of 2 people

Yield:
10 Servings

Silverware

Serving Size:
1 cup

Ingredients:

  • 1 medium onion, chopped
  • 1 stalk celery, diced
  • 1 large carrot, sliced
  • 2 tablespoons oil
  • 1 large potato, peeled and chopped
  • 1 can (15 ounces) chopped tomatoes
  • 2 cans (15 ounce each or 3 1/2 cups) low sodium vegetable or beef broth (see notes)
  • 1 can (15 ounces) kidney beans, drained
  • 1 teaspoon dried basil
  • 1⁄2 cup uncooked macaroni
  • 2 small zucchini, sliced
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper

Directions:

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. Cook another 15 minutes.
Taste and adjust seasoning with salt and pepper.
Refrigerate leftovers within 2 hours.

Notes:

Broth can be canned 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 1/2 to 1 3/4 cups drained beans.