CHUNKY MINESTRONE SOUP

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By Ellen Bales
from Indianapolis, IN

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

serves 4-6
prep time 5 Min
cook time 25 Min
method Stove Top

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 c
    chopped onion
  •   1 c
    frozen or fresh zucchini, sliced
  •   1 c
    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 tsp
    italian seasoning
  •   1/2 tsp
    salt
  •   1/4 tsp
    black pepper
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How To Make

  • 1
    In a large soup pot, combine all ingredients except the carrots. Cover and simmer about 20 minutes.
  • 2
    Stir in the carrots and simmer for an additional 5 minutes. Serve with warm garlic bread.
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