chunky minestrone soup

Name: CHUNKY MINESTRONE SOUP
Prep time: 5 min
Cook time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 can(s) (16 oz.) kidney beans, rinsed and drained; 1 can(s) (14.5 oz.) diced tomatoes w/basil, garlic & oregano; 1 stalk(s) celery, sliced; 1/4 cup(s) chopped onion; 1 cup(s) frozen or fresh zucchini, sliced; 1 cup(s) broken dry egg noodles; 2 can(s) (14 oz.ea.) chicken or beef broth; 1 can(s) (14.5 oz.) sliced carrots,drained; 1/4 teaspoon(s) italian seasoning; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper

18 Pinches

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Oct 18, 2016

I found a simple recipe on a can label and I added a few things to it to make it a little more Italian. I think you'll like this one, and it's so easy! 10-18-2016

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prep time 5 Min

cook time 25 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 can (16 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes w/basil, garlic & oregano
1 stalk celery, sliced
1/4 cup chopped onion
1 cup frozen or fresh zucchini, sliced
1 cup broken dry egg noodles
2 cans (14 oz.ea.) chicken or beef broth
1 can (14.5 oz.) sliced carrots,drained
1/4 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

How To Make chunky minestrone soup

Step 1

In a large soup pot, combine all ingredients except the carrots. Cover and simmer about 20 minutes.

Step 2

Stir in the carrots and simmer for an additional 5 minutes. Serve with warm garlic bread.
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