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Italian Minestrone Soup with Pasta and Beans

Ronda Eagle | Kitchen Dreaming
  • 30 minutes
  • Serves 8

INGREDIENTS

3

Carrots

2

stalks Celery

3 cloves

Garlic

1 15 ounce can

Kidney beans, red

1

Onion

1 15 ounce can

Tomatoes

1 1/4 cups

Zucchini and/or yellow summer squash

3 cups

Vegetable broth

1 15 ounce can

Tomato sauce

1 cup

Ditalini pasta, whole wheat or gluten-free regular

1

dried italian seasoning spice blend [see note, dried

1

Salt and ground black pepper

1 15 ounce can

Cannellini (white kidney) beans, drained and rinsed well