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Minestrone Soup


Recipe Notes

  • Broth can be made at home, purchased in a can or box, 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.
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Recipe Image
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 10 cups
Nutrition Facts: View Label


1 medium onion, chopped
1 stalk celery, diced
1 large carrot, sliced
2 Tablespoons vegetable oil
1 large potato, chopped
1 can (15 ounces) chopped tomatoes with juice
2 cans (15 ounces each) low-sodium broth (see Notes)
1 can (15 ounces) kidney beans, drained and rinsed
1 teaspoon basil
½ cup uncooked macaroni
2 small zucchini, sliced
½ teaspoon salt
¼ teaspoon pepper


  1. Wash hands with soap and water.
  2. In a 5 quart saucepan over medium heat, cook onion, celery and carrot in oil, stirring constantly until onion is soft, but not browned.
  3. Add potato, tomatoes, broth, beans and basil.
  4. Bring to a boil then reduce heat. Cover and simmer for 15 minutes.
  5. Add macaroni and zucchini. Simmer for another 15 minutes.
  6. Taste and adjust seasoning with salt and pepper.
  7. Refrigerate leftovers within 2 hours.


So delicious and so simple! LOVE this recipe!

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!)!

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

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