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MINESTRONE SOUP

Active Time : 45 minutes
Total Time : 45 minutes
Serves : 8 servings
INGREDIENTS
  • 1 tablespoon pure vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 2 tablespoons chopped garlic
  • 1 tablespoon Italian seasoning
  • 5 1/2 cups chicken broth
  • 1 15 ounce can tomato sauce
  • 1 medium zucchini quartered and sliced (about 1 1/2 cups)
  • 1 1/2 cups frozen cut green beans
  • 1 28 ounce can diced tomatoes undrained
  • 1 15 ounce can light red kidney beans rinsed and drained
  • 2 cups rotini
DIRECTIONS

In large stockpot or Dutch oven, heat oil over medium heat. Add onions, carrots, garlic and Italian seasoning; salt and pepper to taste. Sauté 5-7 minutes or until carrots begin to soften.

Add chicken broth and tomato sauce; bring to a boil. Reduce heat and simmer about 10 minutes.

Add zucchini and green beans; continue simmering until vegetables are tender (about 8-10 minutes). Add in tomatoes, kidney beans and pasta; salt and pepper to taste. Continue simmering until pasta is al dente (about 7-10 minutes).