Hello! I am new here, please be nice to me. First up on this hot and muggy July day is Minestrone Soup! One of my family's favorites, mainly because of my mom's super Italian genes and anything with pasta and tomatoes in it is going to be a staple in our household. This soup is so versatile because you can really just add any vegetables you have... seriously. But, for those 'by the book' people, this is the family recipe I have used for years and it has never failed me.

Also, what is great about this recipe is that your knife skills don't really matter here. You really just want bite sized pieces but don't think they all have to be the same size or anything. I thinly slice them because they cook faster, that's really it.

Ingredients:

2 carrots, thinly sliced

2 stalks of celery, thinly sliced

1 onion, roughly chopped

1 clove of garlic (or more, if you're a garlic lover like me), minced

2 Tblsp melted butter

2 medium tomatoes, peeled and chopped... or just get a can of chopped tomatoes, whatever strikes your fancy

A few shakes of dried oregano, and dried basil

2 (14oz cans) of beef broth

1 can navy beans

1 can kidney beans

1 large zucchini sliced

1 c. elbow macaroni

1/2 bunch chopped fresh parsley

Want it to have a little kick? Add some Cayenne Pepper or some Red Pepper Flakes!

Salt and Pepper to taste

Directions:

Sauté carrots, celery, onion, and garlic in butter in the biggest soup pot you have, on medium high heat until tender, about 6-7 minutes.

Then add zucchini and tomatoes, and a few shakes of both basil and oregano.

Add broth. Bring to a boil and cover, reduce heat and simmer for 15 minutes.

Stir in beans, pasta, and parsley. Simmer until macaroni is tender. Add salt and pepper to taste.

And that is it! Make sure you are tasting as you go. The macaroni will for sure soak up some of the liquid so just add more water or broth if you want it to be more soup-y.

Enjoy, sans filter!

Minestrone Soup

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