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minestrone soup

Katie Webster
  • 35 minutes
  • Serves 15

INGREDIENTS

1 cup

uncooked macaroni, gluten-free if desired

2 tbsp

extra-virgin olive oil, plus more for garnish

3 cups

diced onion

1 tbsp

chopped garlic

1 cup

diced carrots

1 cup

diced celery

1 tbsp

dry Italian seasoning

3/4 tsp

salt

1/2 cup

dry white wine

6 cups

vegetable broth

1

small zucchini, diced

1 28 ounce can

whole peeled tomatoes, preferably Italian plum tomatoes

1 14 ounce can

red kidney beans, drained and rinsed

1/4 cup

chopped fresh basil

Grated Parmesan cheese for serving, optional

1 person Recommend This Recipe