Bonnie’s Minestrone
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Main Course, Soup
Cuisine: Italian
Servings: 10 servings
  • Vegetable oil
  • 1 cup onion chopped
  • 1 cup baby carrots chopped
  • 2 zucchini chopped
  • 3 ribs celery chopped
  • 2 teaspoons garlic minced
  • 6 cups chicken broth divided
  • 1 14 ounce can pinto beans, rinsed and drained
  • 1 14 ounce can kidney beans, rinsed and drained
  • 1 28 ounce can Italian style crushed tomatoes in puree
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon Lawry's Seasoning Salt
  • 1 cup cooked elbow macaroni 1/2 cup uncooked prepared according to package directions
  • 2 cups rotisserie chicken diced (or leftover chicken, turkey or 1/2 lb. ground turkey, cooked and drained)
  • 1/2 cup fresh parsley chopped
  • Shaved Parmesan cheese for garnish
  1. Heat oil in Dutch oven and cook onion, carrot, celery and zucchini for 5 to 10 minutes, just till a bit softened. Add garlic and cook a couple minutes more.
  2. Add in 4 cups chicken broth, reserving remaining broth for later. Add beans, crushed tomatoes, and dry seasonings. Bring to  a boil.
  3. Add in macaroni and reduce heat to low and add the chicken. Add as much of remaining chicken broth as needed for desired consistency. Add parsley. Simmer for a couple of minutes and remove from heat. 
  4. Note: Store leftovers in refrigerator. Soup will thicken when refrigerated so add additional chicken broth when reheating to thin. Freezes well.