There's quite a collection of soup recipes on this blog. Fact of the matter is, I really really like making soup. In general, it's easy to make, easy to freeze, and easy to reheat--all of which are good things if your life is anything as crazy as ours. Pair it with salad or bread or saltines, one of my favorite soup companions, and you've got a meal that's  better and cheaper than anything you'll get from a drive-through window.
I particularly like this minestrone for all of the above reasons, plus the fact that it packs a serious veggie-punch. Next time I might use fresh herbs instead of dried to add some extra flavor, but feel free to use dried if that's all you have on hand.
Looking for another minestrone soup? I also love this butternut squash and kale version!

One Year Ago: Black-Eyed Pea Stew
Two Years Ago: Homemade Funfetti Cupcakes

Easy Vegetable Minestrone 
from Two Peas & Their Pod


Ingredients:
-2 tbsp olive oil
-1 small onion, chopped
-3 cloves garlic, minced
-1 carrot, peeled and diced
-1 celery stalk, diced
-1 zucchini, diced
-1 cup green beans (fresh or frozen)
-2 (14 oz) cans diced tomatoes
-4 cups vegetable (or chicken) broth
-2 cups water
-1 (14 oz) can cannellini beans, rinsed and drained
-1 cup whole wheat elbow macaroni
-1/2 tsp dried oregano
-1 tsp dried basil
-salt and pepper, to taste
-parmesan cheese (optional), for serving

Directions:
1. In a large stockpot, heat olive oil until shimmering. Add onion, garlic, carrot, and celery. Cook for 5 minutes, until lightly browned.
2. Add zucchini, green beans, and diced tomatoes. Stir in broth and water. Add beans, macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender (approximately 30-40 minutes).
3. Season soup with salt and pepper. Serve with parmesan cheese, if desired.