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
- 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.