Minestrone Soup
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 ribs of celery, chopped
  • 2 cloves of garlic, chopped
  • 5 carrots, peeled and thinly sliced
  • 1 medium zucchini, halved the long way then thinly sliced
  • 2 15 ounce cans of diced tomatoes
  • 32 ounces chicken broth
  • 32 ounces vegetable broth
  • 1 15 ounce can kidney beans
  • 1 cup fresh green or yellow beans, cut into 1 inch pieces
  • salt and pepper to taste
  • Leaves from two sprigs of oregano
  • 5 basil leaves, chopped
  • 1 cup elbow macaroni (I used gluten-free)
  • ½ cup grated Parmesan cheese
  1. Heat a large soup pot over medium high heat. Add the oil, onion, and celery, cooking until the onion softens and starts to brown.
  2. Stir in garlic and carrots and cook for 2-3 minutes. Stir in zucchini and cook another 3 minutes.
  3. Add tomatoes, both broths, kidney beans, green beans, salt, pepper, oregano and basil. Increase heat to high and bring to a boil. Cook until the beans are tender.
  4. Reduce the heat to low and stir in the pasta. Cook until it is tender.
  5. Stir in the cheese and serve.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/minestrone-soup/