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Megan’s Minestrone

Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author heartysmarty


  • 2 Tablespoons Olive Oil
  • 1 medium Yellow Onion chopped
  • 2 Cloves fresh Garlic minced
  • 1 Cup Carrots raw, chopped
  • 1/2 Cup Celery chopped
  • 1 1/2 Cups Zucchini chopped
  • 2- 14 oz. cans Diced Tomatoes with Juice
  • 6 Cups Water
  • 2 Tablespoons Chicken Soup Base
  • 2 Tablespoons Fresh Parsley chopped fine
  • 3 Tablespoons Fresh Basil chopped fine
  • 1 teaspoon Dried Oregano
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 Cup Elbow Macaroni
  • 15 oz. Garbanzo drained and rinsed
  • 1 1/2 Cups Kale packed, chopped
  • 15 oz. Kidney Beans drained and rinsed
  • 1 Cup Parmesan grated for garnish


  • Prepare vegetables and herbs with my super-duper chopping trick. It is the only way I can make this soup from start to finish in 30 minutes flat! (I have had a lot of practice at the recipe, though. Don’t be frustrated if it takes you a few minutes longer.)
  • In a large pot over medium-high heat, warm the olive oil.
  • Add chopped onion and sauté until tender.
  • Sautee garlic for just 60 seconds before adding carrots, celery and zucchini.
  • Bring a separate, smaller pot of water to boil, and cook pasta until al dente. Do not over cook the pasta, because it will continue to cook in the soup when added.
  • Add tomatoes, water, chicken soup base, chopped parsley and basil and spices. Bring to a boil. Reduce to simmer and cover for about 15 minutes.
  • Add drained garbanzo beans and chopped kale and simmer uncovered until the kale is tender and the beans are warmed through.
  • Stir in the cooked pasta just before serving.
  • Garnish with freshly grated parmesan.