Minestrone Soup
From Cassie
Ingredients
- 1 pint canned tomato soup
- 1 pint water
- 1 Tbsp chicken or vegetable buillion
- 1 can (15.5 oz) beans, undrained garbanzo, kidney, lima, etc.
- 1-2 cups zucchini, diced or shredded (fresh or frozen)
- 1-2 cups tomatoes, diced or 1 can diced tomatoes
- ½ – 1 cup each carrots, celery, and/or onion optional*
- 1 – 6 cloves garlic optional*
- 1 Tbsp Italian seasoning
- several dashes garlic and onion powder *omit powders if using fresh
- salt and pepper to taste
- 4 ounces macaroni elbows or similar
Instructions
- Combine all ingredients, except pasta, in a medium to large pot and heat to boiling.
- If adding carrots/celery/onion, reduce to a simmer and cook until veggies are almost done. Bring back to a boil before adding pasta.
- Cook pasta for the amount of time listed on the packaging. Turn off heat and allow soup to rest for 10 minutes before serving.