Easy Everything in a Bowl Minestrone
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Ingredients
- 6 cups water
- 5 tsp Better Than Bouillon Beef Stock base can
- 1 16 oz can dark red kidney beans
- 1 14.5 oz can diced tomatoes, undrained
- 1 large onion, chopped
- 2 stalks, and leaves celery
- 2 medium carrots, chopped
- 1 tsp oregano
- 1 tsp basil
- 2 cloves garlic, minced
- pepper, to taste
Final Stage
- 2 small zucchini, large dice
- 1 cup tiny shell macaroni
- grated Parmesan cheese
Instructions
- In large pot, add all ingredients except zucchini and macaroni. Bring to boiling, stirring occasionally. Reduce heat; simmer, covered, for 20 minutes or till vegetables are tender. You can turn-off heat and let this sit until 10 minutes before you're ready to eat.
Final Stage
- Stir zucchini and pasta into soup. Cook, uncovered, for 10 additional minutes. Ladle into bowls and top with Parmesan cheese.
Notes
This soup is great the day it's made but it's even better the next day. You'll find the pasta and veggies absorb some of the broth as it sits. I find myself adding whatever broth I may have opened in the refrigerator to it the next day or even the following. It doesn't seem to matter whether that leftover broth/stock is chicken, beef or vegetable!
Servings: 1