Minestrone Soup

Minestrone Soup

This recipe takes 45 minutes start to finish and will make 8 servings. The Italian word minestrone means “big soup”. You are sure to enjoy this soup.

1 cup sliced carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
3 fourteen oz cans white kidney beans (cannellini beans), rinsed and drained
1 cup fresh green beans, cut into 1/2 inch pieces (4 ounces)
1/4 teaspoon black pepper
Salt to taste
1 cup dried bow tie pasta
1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
1 fourteen ounce can diced tomatoes with basil, garlic and oregano, undrained
crackers (optional)


  1.  In a 5 to 6 quart dutch oven, cook your celery, carrots and onion in hot oil over medium heat for 5 minutes, stirring frequently. Add broth, white kidney beans, green beans, and pepper. Bring the soup to a boil and add the pasta. Reduce heat and simmer uncovered, for 5 minutes.
  2. Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are tender. Stir in undrained tomatoes; heat through. If desired, serve with crackers.

This recipe is adapted from Better Homes and Gardens: Fresh and Easy Meals.
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