Weeknight Minestrone

Minestrone—literally, big soup—is one of Italy’s signature dishes. Every region has its own special way of preparing this popular vegetable soup.

Serves: 6Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 5 cups water
  • 2 envelopes (1 oz.) instant onion soup mix
  • 1 medium zucchini, chopped
  • 2 medium carrots, peeled and sliced
  • 1 cup drained canned chickpeas
  • 1 cup drained canned green beans
  • 1 cup medium pasta
  • 1 can (28 oz.) plum tomatoes
  • 1 tsp. dried parsley
  • 1 tsp. dried oregano
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄3 cup grated Parmesan cheese


  • In a large saucepan over medium-high heat, bring the water to a boil. Stir in the onion soup mix. Add the zucchini, carrots, white and green beans, and macaroni. Return to a boil. Add the tomatoes with their juice. Return to a boil.
  • Stir in parsley, oregano, salt, and pepper. Turn the heat down to medium-low, cover, and simmer for 10 minutes, or until the zucchini is tender and the elbow macaroni is cooked. Pour the soup into serving bowls and garnish with the Parmesan cheese.