Minestrone for One (or Two)

I was hungry for Minestrone. I don't buy many convenience foods or canned soups. I am even trying to wean myself off the "cream of" cooking soups, so getting Minestrone meant I'd have to make it myself.  A quick Google search and another Pinterest search along with a run through my favorite "cooking for one" cookbook drew a blank. No Minestrone for One recipes.[Sigh.]

Ok, here I go again. Let's throw something together and see how it tastes. The contents of this soup were dictated by what was in my larder. If you have zucchini or other traditional vegetables that I did not have, add no more than 1/2 cup each of any of them.  Fortunately, when I was canning green beans, tomatoes and other vegetables last summer I put them up in 1 cup (1/2 pint) jelly jars (vegetables) and 1 pint canning jars (tomatoes.) That  reduces waste on a day of experimentation. If you are using commercial products, consider buying those small, one-serving cans of vegetables.

MINESTRONE FOR ONE
Yields 2 servings

1 cup canned tomatoes
1/2 cup green beans, drained
1 carrot, peeled and cut into coins
1/4 onion, diced
1/2 package fresh mushrooms, chopped
1-2 Tbs. olive oil
1/2 cup kidney beans
1/4 cup elbow macaroni
1/2 bay leaf, broken into large pieces
1/4 tsp. basil
1/4 tsp thyme
1/4 tsp. oregano
1/4 tsp. garlic salt
pinch chili powder
water as needed

Pour tomatoes and vegetables into a 1 quart saucepan. Place on low heat and simmer.  While this is heating, saute mushrooms and onions in olive oil in a small skillet. When onions are clear and mushrooms are heated, turn off heat and add to vegetables in saucepan. Add water to within 1/2" of top of pan. Add spices. Stir in elbow macaroni. Let simmer until macaroni and carrots are al dente. Be certain to find all the sections of the bay leaf and remove it before eating.