Minestrone Soup
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
- ½ tablespoon olive oil
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup macaroni
- ¼ 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.
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