Minestrone Soup (6 Servings)
INGREDIENTS 1 cup uncooked macaroni, gluten-free if desired 2 Tbsp. extra-virgin olive oil, plus more for garnish 3 cups onion, diced 1 Tbsp. garlic, chopped
¾ tsp. salt 6 cups vegetable broth 1 small zucchini, diced 1 28–oz. can crushed tomatoes 1 14–oz. can red kidney beans, drained and rinsed ¼ cup fresh basil, chopped Grated parmesan cheese for serving (optional)
1 cup carrots, diced 1 cup celery, diced 1 Tbsp. dry Italian seasoning
INSTRUCTIONS 1. Bring a medium saucepan of water to a boil. 2. Add macaroni and cook according to package instructions. Drain. 3. Heat 2 Tbsp. oil in a large heavy-bottomed soup pot or Dutch oven over medium- high heat. 4. Add onion and garlic and cook, stirring often until the onion is starting to brown slightly, about 3 minutes. 5. Add in in carrots, celery, Italian seasoning and salt, and stir to combine. 6. Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, about 3 – 5 minutes. 7. Add in broth and zucchini, increase heat to high, and bring to a boil. 8. Reduce heat to maintain a simmer, and cook until the vegetables are tender, about 4 – 6 minutes. 9. Add crushed tomatoes into the soup and add any tomato sauce from the can. 10. Stir in beans and the cooked macaroni and cook, stirring often until heated through, about 4 minutes. 11. Remove from heat. Stir in basil. Serve in bowls topped with parmesan and additional olive oil if desired.
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