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Minestrone Soup

From Cassie
Print Recipe

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.