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Quick and Easy Italian Minestrone Soup

Course Dinner, Lunch
Cuisine Soup
Keyword Soup
Servings 4

Ingredients

  • 1 tbsp oil
  • 2 medium onions chopped
  • 2 medium carrots peeled and diced
  • 2 stalks of celery diced
  • 4 cloves garlic minced
  • 1 lb mixed vegetables fresh frozen or canned
  • 4-5 cups vegetable or chicken or water
  • 1 large can of canned tomatoes
  • 1 can of beans white beans, kidney beans or a bean medley
  • 1 bay leaf
  • a pinch of dry oregano and thyme
  • salt ground black pepper
  • 1 zucchini sliced
  • 1 cup uncooked pasta macaroni, or something small

Instructions

  1. In a large saucepan, heat the oil over a medium heat.
  2. Add onion, carrots, celery, and garlic, and cook 2-3 minutes.
  3. Add mixed vegetables, beans, vegetable broth, chopped tomatoes, bay leaf, oregano, thyme, salt and pepper. Bring to a boil and simmer until vegetables are soft – about 20 minutes.
  4. Add zucchini and pasta. Simmer until pasta is tender, about 15 minutes. Serve hot with grated Parmesan cheese (optional) and a piece of bread.

Recipe Notes

There are no rules with this soup – you can add any vegetables you have on hand and you can use fresh, frozen or canned. If you don’t have any stock, you can use water instead. Taste the soup for seasoning before serving, and adjust accordingly. If you have any leftover meat (especially chicken or sausage), add in to the soup with the pasta for a heartier meal.