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1 medium onion, chopped
1 stalk celery, diced
1 large carrot, sliced
2 Tablespoons vegetable oil
1 large potato, chopped
1 can (15 ounces) chopped tomatoes with juice
2 cans (15 ounces each) low-sodium broth (see Notes)
1 can (15 ounces) kidney beans, drained and rinsed
1 teaspoon basil
½ cup uncooked macaroni
2 small zucchini, sliced
½ teaspoon salt
¼ teaspoon pepper


  1. Wash hands with soap and water.
  2. In a 5 quart saucepan over medium heat, cook onion, celery and carrot in oil, stirring constantly until onion is soft, but not browned.
  3. Add potato, tomatoes, broth, beans and basil.
  4. Bring to a boil then reduce heat. Cover and simmer for 15 minutes.
  5. Add macaroni and zucchini. Simmer for another 15 minutes.
  6. Taste and adjust seasoning with salt and pepper.
  7. Refrigerate leftovers within 2 hours.


  • Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Use any vegetables you have on hand.
  • Add cooked meat if desired.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
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10 cups
Prep time:
15 minutes
Cooking time:
45 minutes
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