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Classic Minestrone Soup

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Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 servings

Ingredients
  

  • 1 onion chopped
  • 4 cloves garlic minced
  • 3 stalks celery chopped
  • 2 large carrots peeled and chopped
  • 2 small zucchini chopped
  • olive oil
  • 8 C beef broth or 8 C water + 8 tsp beef bullion
  • 3 14.5 ounce cans diced tomatoes, undrained
  • 1 6 ounce can tomato sauce
  • 1 14.5 ounce can red kidney beans, drained
  • 1 14.5 ounce can garbanzo beans, drained
  • 1 14.5 ounce can pinto beans, drained
  • 2 C small or large shell pasta
  • 1 .6 ounce package Good Seasons Italian Dressing Mix
  • 1 bay leaf
  • 2 Tb brown sugar
  • 1/2 tsp garlic salt
  • salt and pepper
  • Parmesan cheese optional

Instructions
 

  • 1. Heat a large soup pot up over medium high heat. Add 1-2 Tb olive and heat through. Add all of the veggies and saute until the onions are translucent and soft.
  • 2. Add all other ingredients (except the pasta and optional Parmesan cheese). Bring to a boil. Reduce heat to a rolling simmer and cook for 20 minutes.
  • 3. Give the soup a taste, add some salt and pepper to your liking.
  • 4. Add the pasta and cook until the pasta is al-dente.
  • 5. Remove from the heat, ladle into bowls and top with Parmesan cheese.
  • Enjoy!
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