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Minestrone Soup

Amanda Cooks & Styles
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine American

Ingredients
  

  • 2 celery stalks sliced
  • 2 carrots diced
  • 1 white onion diced
  • 1 zucchini cut into small chunks
  • 3 cloves garlic minced
  • 1 15 oz. can dark kidney beans
  • 3 15 oz. cans vegetable broth
  • 1 15 oz. can diced tomatoes
  • 1 8 oz. can tomato sauce
  • 1/2 tbsp olive oil
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp dried parsley
  • 1/2 tsp oregano
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1 cup macaroni
  • 1/4 cup parmesan cheese

Instructions
 

  • In a saucepan over medium heat, add olive oil, celery, carrots and onion. Cook, stirring occasionally, until veggies begin to tender. Add zucchini and garlic and cook an additional few minutes until garlic is fragrant.
  • Add remaining ingredients to the saucepan. Cover and cook for 30 minutes over a low simmer.
  • Add macaroni and simmer on low for an additional 15 minutes, until macaroni are tender but not overcooked. Serve soup with a sprinkle of parmesan cheese.
Keyword classic minestrone, main course, minestrone soup, side dish, soup, vegetarian soup