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Tomato minestrone with macaroni, kidney beans, vegetables and grated cheese, served with crusty bread.

Vegetarian Minestrone

Tomato minestrone with zucchini, carrots, celery, beans, and macaroni, finished with grated Parmesan.
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Prep Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Soup
Ingredients Method

Ingredients
  

  • 1 onions, chopped
  • 3 cups water
  • 2 cups chopped zucchini
  • 1 cup diced carrots
  • 1 cup beans, chopped
  • 1 cup canned kidney beans, drained
  • 3/4 cup diced celery
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • ground black pepper
  • 400 g canned tomatoes
  • 1 garlic cloves, minced
  • 1/4 cup uncooked macaroni
  • 4 teaspoons grated parmesan cheese

Method
 

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