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Minestrone in 30 Minutes or Less

Author Carrie Hill

Ingredients

  • 3 tablespoons olive oil
  • 2 cloves garlic minced fine
  • 1/2 large onion minced
  • 5 stalks celery chopped
  • 4 carrots chopped same size as celery
  • 1, 32 oz container chicken broth
  • 1 cup water
  • 1 29 oz can tomato sauce
  • 1 15 oz can kidney beans drained & rinsed
  • 1 15 oz can green beans or about 1 C frozen
  • 2 zucchinis quartered and sliced
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • salt and pepper to taste
  • 1 cup seashell or orichette pasta
  • 2 tablespoons grated Parmesan cheese
  • for topping

Instructions

  1. In a large pot heat olive oil and saute garlic and onion for 3-4 minutes. Add in minced celery and carrots, saute for about 5 more minutes. Salt a bit to bring the liquid out in the vegetables.
  2. Once the onions are translucent, add chicken broth, water and tomato sauce and bring to a boil, stirring every few minutes until it's boiling well. Reduce heat to a simmer and add beans, green beans, zucchini, oregano, basil, salt and pepper. Simmer for 20-30 minutes, until the carrots are done.
  3. To ensure your pasta isn't gooey, I cook it separately until al dente and add a 1/4 cup or so cooked pasta to the bottom of the bowl before I ladle the vegetable soup over the top.
  4. top with a sprinkling of Parmesan cheese and serve with grilled cheese! Yum!