Easy 30 Minute Minestrone Soup


Easy 30 Minute Minestrone Soup

This weather is maddening!  One day it is in the 70’s and gorgeous and the next it is in the 40’s and raining!  So because of the rain I made a pot of soup last night because this week isn’t looking great for any sunshine.

3 – 4 tablespoons olive oil

2 cups onion, chopped, about 1 large onion

1 1/2 cups zucchini, diced, about 1 small – medium zucchini

1 1/2 cups peeled and sliced carrots, about 1 1/2 – 2 large carrots

1 cup celery, sliced thin, about 2 – 3 stalks

4 garlic cloves, pressed or minced

64 ounces (8 cups) chicken broth

1 1/2 cups small pasta

1 (14.5 oz) can petite diced tomatoes, undrained

1 (14.5 oz) can diced tomatoes, undrained

1 (15 oz) can red kidney beans, drained and rinsed

1 (15 oz) can Great Northern or cannellini beans, drained and rinsed

1 (15 oz) can cut green beans, drained and rinsed

2 bay leaves

2 teaspoons dried basil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon pepper

1  Heat oil over medium high heat in large Dutch oven or stock pot.

2  Add onion, zucchini, carrots and celery and saute for about 10 minutes or until starting to soften, stirring occasionally.

3  Add garlic and saute for another 1 – 2 minutes.

4  Add broth, pasta, tomatoes, all 3 beans, bay leaves, basil, thyme, oregano, salt and pepper and bring to a boil.  Reduce heat and cook for about 10 – 15 minutes until pasta is cooked through.

recipe from Averie Cooks


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