Bonnie’s Minestrone

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.

Add in 4 cups chicken broth, reserving remaining broth for later. Add beans, crushed tomatoes, and dry seasonings. Bring to a boil.

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.

Serve garnished with shaved parmesan cheese.

Note: Store leftovers in refrigerator. Soup will thicken when refrigerated so add additional chicken broth when reheating to thin. Freezes well.