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Ken's Minestrone Soup

  • 15servings
  • 225calories

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Source: allrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 tablespoon minced garlic

  3. 1 onion, thinly sliced

  4. 2 large carrots, diced

  5. 1 (29 ounce) can Italian-style stewed tomatoes

  6. 1 (15 ounce) can cannellini beans

  7. 1 (15 ounce) can kidney beans

  8. 1 (15 ounce) can green beans, drained

  9. 1 small zucchini, sliced

  10. 1/4 teaspoon dried parsley

  11. 1 pinch dried basil

  12. 1 pinch dried oregano

  13. 1 pinch Italian seasoning

  14. 2 bay leaves

  15. 2 tablespoons vegetarian chicken flavor seasoning

  16. 1 pinch cayenne pepper

Instructions Jump to Ingredients ↑

  1. In a large 4 to 5 quart saucepan, heat olive oil over medium heat. Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 5 minutes.

  2. Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan. Fill each can with water, and add the water to the saucepan. Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup; stir well. Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer 30 minutes.

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