I think canned minestrone is one of the worst canned soups. All of those mushy vegetables, salty broth and rubbery noodles... Yuck.
There are so many good recipes for homemade minestrone, but here's one more from Progresso.
Progresso recently came out with the big 32-ounce cartons of chicken broth. These are great because you can use a little and refrigerate the rest.
This soup is great with thick slices of bread.
HOME-STYLE MINESTRONE
Serves 10
1/4 cup extra-virgin olive oil
6 medium cloves garlic, chopped
2 cups finely chopped yellow onions
1 cup diced celery
1 cup diced carrots
1 tablespoon finely chopped fresh rosemary or thyme leaves
1 (15-ounce) can cannellini beans, drained
1 1/2 cups undrained diced tomatoes
4 cups diced green or yellow zucchini
1 cup uncooked small tube pasta (4 ounces)
2 (32-ounce each) cartons Progresso reduced-sodium chicken broth
Salt and freshly ground black pepper, if desired
1/2 cup shredded Parmesan cheese
1. In a 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
2. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
3. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
