1 ½ cup dried pasta – or more depending on your love for pasta in Minestrone Soup
1 can red kidney beans – 15.5 ounces
1 can white kidney beans – 15.5 ounces
½ teaspoon McKay’s Chicken Style Instant Broth & Seasoning – affiliated link
1 packet of George Washington’s Rich Browning Seasoning Broth
1 dash garlic powder
½ teaspoon crushed dried basil
½ teaspoon black pepper
½ teaspoon salt
First, comes the prep work. Chop ½ cup of celery, ½ cup of carrots, 2 cups of zucchini, 1 cup of green beans, dice 1 large tomato, and mince 2 large garlic cloves. Rinse and drain the beans and put them to the side with the other vegetables.
In a large pot melt 4 tablespoons of butter over medium heat. Then add the ½ cup of celery, ½ cup of carrots, and the minced garlic. Sautee the vegetables with ½ teaspoon black pepper, ½ teaspoon salt, and ¼ teaspoon onion powder.
Let the vegetables simmer at medium high heat, stirring occasional, for 3-4 minutes or until the celery begins to look transparent.
Then add in 2 ½ cups vegetable broth and 2 ½ cups water to the sautéed vegetables. Once the broth begins to boil add the pasta and let it boil for 2-3 minutes – or you can cook the pasta on the side according to the packaging instructions and let people add it into their own soup once you are ready to eat.
Then add the white and red kidney beans, let them cook for a minute or two, then add the green beans and let them cook for 2 minutes, then add the zucchini and let it cook for two minutes, and finally add the tomatoes. I know it sounds funny, but it really does make sense to cook the denser vegetables longer than the others.
Turn the heat down to medium and add ½ teaspoon of Mckay’s Chicken Seasoning, 1 packet of George Washington’s Rich Browning Seasoning Broth, 1 dash garlic powder, ½ teaspoon crushed dried basil, ½ teaspoon black pepper, and ½ teaspoon salt. Continue to let it simmer until ready to eat.
Serve with a dash of freshly ground pepper and a sprinkling of parmesan cheese.