Keyword: classic minestrone, main course, minestrone soup, side dish, soup, vegetarian soup
Author: Amanda Cooks & Styles
1zucchinicut into small chunks
115 oz.can dark kidney beans
315 oz.cans vegetable broth
115 oz. can diced tomatoes
18 oz.can tomato sauce
1/4 cup parmesan cheese
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.