Comforting Minestrone Soup From What I Have
Servings Prep Time
6 15mins.
Cook Time
Servings Prep Time
6 15mins.
Cook Time
  • 1 oniondiced
  • 2 carrots diceddiced
  • 2 celery stalks choppedshopped
  • 1/2cup ditalini or mini shell pastadry
  • 1 14.5 oz. canned diced tomatoeswith basil, oregano, garlic*
  • 1 14.5 oz. can of red beansrinsed and drained
  • 32oz. low sodium chicken stock
  • 2Tbsp tomato paste
  • 1 bay leaf
  • 3 fresh thyme sprigs
  • 3 fresh parsley sprigs
  • 2 garlic clovesminced
  • 1/2cup freshly grated parmesan cheese
  • 1Tbsp olive oil
  • salt and freshly ground pepperto taste
  • 2 small zucchiniquartered lengthwise and chopped
  1. Heat olive oil in pot on medium-high heat. Cook onion in oil for 2 minutes on medium heat. Stir in garlic and let cook for 1 minute. Add in carrots and celery and cook it for another 2 minutes.
  2. Stir in tomato paste and let cook for 1 minute. Add canned tomatoes, chicken stock, bay leaf, thyme, and parsley. Season with salt and freshly ground pepper to taste. Cover pot and let it come to a boil on high. When it comes to a boil, lower heat and simmer for 30 minutes.
  3. Add in pasta, cover again and let simmer for 5 minutes. Then stir in red beans and zucchini. Cover it and let cook for another 5 minutes. Adjust seasoning with salt and pepper to taste. Serve with freshly grated parmesan cheese on top.
Recipe Notes

*Canned plain diced tomatoes can be substituted, just add 3/4 tsp of dried Italian seasoning instead of the fresh herbs.