Minestrone is one of my favorite soups, but many recipes take too long to make. Soaking and cooking the beans from scratch can take hours. But, this recipe is made in just 30 minutes. The trick is using canned beans. Rinse them well before using them.
30- Minute Minestrone Soup
Ingredients (serves 4-6):
- 2 Tbsp. olive oil
- 1 large vidalia or yellow onion
- 1 small zucchini
- 1 medium carrot
- 1 stalk celery
- 2 garlic cloves
- 4 cups (32 oz.) vegetable broth
- ¾ cup small macaroni or small shell pasta
- 1 14.5 oz. can diced tomato (no salt added)
- 1 15-oz. can red kidney beans
- 1 15-oz. Can northern white bean or cannellini beans
- 1 bay leaf
- 1 tsp. Dried basil
- ½ tsp each dried thyme, dried oregano, and black pepper
- 2 Tbsp. fresh chopped parsley
- ½-1 tsp. Salt
- Grated parmesan cheese (optional)
Equipment:
- Large Dutch oven or stockpot
INSTRUCTIONS
- To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- Add diced onion, zucchini, carrots, celery, and sauté for about 10 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic, minced and sauté for another 1 to 2 minutes.
- Add the vegetable broth, macaroni, tomatoes and juice, kidney beans, white beans, bay leaf, basil, thyme, oregano, pepper, and bring to a boil.
- Boil gently for about 15 minutes or until macaroni is cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water or additional vegetable broth is okay. At the end you will adjust the salt level.
- Taste soup and add salt to taste. I added 1 tsp. Salt. Optionally garnish with parmesan, and serve immediately.
NOTES
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Don’t forget the croutons!
