Classic Minestrone Soup

By srumbel

Ingredients

• 1 onion, chopped
• 4 cloves garlic, minced
• 3 stalks celery, chopped
• 2 large carrots, peeled and chopped
• 2 small zucchini, chopped
• olive oil
• 8 C beef broth (or 8 C water + 8 tsp beef bullion)
• 3 (14.5 ounce) cans diced tomatoes, undrained
• 1 (6 ounce) can tomato sauce
• 1 (14.5 ounce) can red kidney beans, drained
• 1 (14.5 ounce) can garbanzo beans, drained
• 1 (14.5 ounce) can pinto beans, drained
• 2 C small or large shell pasta
• 1 (.6 ounce) package Good Seasons Italian Dressing Mix
• 1 bay leaf
• 2 Tb brown sugar
• 1/2 tsp garlic salt
• salt and pepper
• Parmesan cheese (optional)

Preparation

Step 1

1. Heat a large soup pot up over medium high heat. Add 1-2 Tb olive and heat through. Add all of the veggies and saute until the onions are translucent and soft.

2. Add all other ingredients (except the pasta and optional Parmesan cheese). Bring to a boil. Reduce heat to a rolling simmer and cook for 20 minutes.

3. Give the soup a taste, add some salt and pepper to your liking.

4. Add the pasta and cook until the pasta is al-dente.

5. Remove from the heat, ladle into bowls and top with Parmesan cheese. Enjoy!