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This minestrone combines tomatoes, zucchini, carrots, celery, and beans with a little macaroni.

Simmer the vegetables before adding the macaroni so the pasta cooks during the last part. Finish each bowl with grated Parmesan.

Before you start

Chop the onion, zucchini, and beans, dice the carrots and celery, and drain the canned kidney beans.

Ingredient notes

Beans: Keep the chopped beans and drained canned kidney beans as separate ingredients.
Macaroni: Use uncooked macaroni and add it after the covered vegetable simmer.

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Tomato minestrone with zucchini, carrots, celery, beans, and macaroni, finished with grated Parmesan.

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Prep Time 15

Total Time 55

Servings: 4

Course: Soup

Put the onion in a saucepan with one tablespoon of water and sauté until translucent.
Add the remaining water and vegetables, then bring the soup to a boil.
Cover, reduce the heat to medium-low, and cook for 25 minutes.
Add the macaroni, cover, and cook for another 10 minutes.
Ladle the soup into large bowls, sprinkle with Parmesan, and serve with crusty bread.

Use the lid for both the vegetable simmer and the final cooking time with the macaroni.

Serve in large bowls with grated Parmesan and crusty bread.

Uncle Bill’s Vegetarian Minestrone Soup simmers white beans, tomatoes and zucchini before adding pasta. Sweet Potato and Lentil Soup simmers red lentils with sweet potato and warm spices.