Easy Minestrone SoupSubmitted by: POOHSHUNNY
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 large zucchini or 2 small zucchini, diced
1 cup fresh or frozen green beans or 1 16 oz. can
2 (14 ounce) cans diced tomatoes
4 cups vegetable broth
2 cups water
1 (14 ounce) can cannellini beans (white kidney beans), rinsed and drained
1 cup whole wheat elbow or regular macaroni
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Parmesan cheese-optional, for garnish
1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender-about 35 minutes.
2. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user POOHSHUNNY.