Minestrone Soup

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"This is my favorite soup in the world!"

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– Olive oil – Onion – Celery – Carrots – Cloves garlic – Crushed tomatoes – Chicken broth – Zucchini more in the link below

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Quick & Delicious

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step-by-step instructions!

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Heat the olive oil in a Dutch oven. Add onions, celery, and carrots. Sauté for about 5 minutes.

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Stir in the minced garlic and cook for an additional 1-2 minutes. Pour in the crushed tomatoes and chicken broth.

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Add the chopped zucchini, fresh green beans, red kidney beans, white kidney beans, and Italian seasoning. Stir well.

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Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 10 minutes.

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Add the uncooked elbow macaroni to the soup. Continue to simmer the soup for an additional 15 minutes.

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Season the soup with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.

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Sign up here

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Ready to make this?

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