Minestrone Soup

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 10 cups
Nutrition Facts: View Label(s)
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Recipe 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.

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

  1. In a 5 quart saucepan over medium heat, cook onion, celery and carrot in oil, stirring constantly until onion is soft, but not browned.
  2. Add potato, tomatoes, broth, beans and basil.
  3. Bring to a boil then reduce heat. Cover and simmer for 15 minutes.
  4. Add macaroni and zucchini. Cook another 15 minutes.
  5. Taste and adjust seasoning with salt and pepper.
  6. 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.
Last updated: 02/24/17

3 Comments for "Minestrone Soup"

Husband and kid approved!  It's great with ground beef too :)

Very easy to make, and another one of those recipes where I usually have all the ingredients lying around.  I make this soup, with the Whole Wheat Quick Bread, and feel like Mom of the Year (within her budget, even!)!

So delicious and so simple! LOVE this recipe!

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