Cheaters’ Minestrone Soup


Last night’s dinner was yet another idea found in a Whole Foods Market coupon booklet–a quick and easy way to make minestrone soup. I chopped up the fresh veggies for our soup the night before and stored them in the fridge, but you could “cheat” even more if you wanted to dump in a bag of frozen veggies instead.

* makes approx. 8 large servings; slightly adapted from Whole Foods Market recipe


approx. 2 cups cooked pasta
1 jar pasta sauce (I used Muir Glen Organic Garlic Roasted Garlic)
1 can (28 oz) diced fire-roasted tomatoes
5 cups water
3 carrots, chopped (I would have used more carrots, but this was all I had)
1 bag fresh green beans from the farmers’ market, chopped
3 stalks celery, chopped
1 can (15 oz) kidney beans, rinsed and drained
a drizzle of olive oil (optional)
Himalayan salt and black pepper, to taste


If using fresh veggies, wash and chop your veggies (to save prep time on a busy weeknight, you can do this the night before and store them in an airtight container in the fridge until ready to use).


Rinse and drain kidney beans, and dump them into the container with your veggies.


While boiling your pasta according to the instructions on the package, dump all of the other ingredients into a separate large pot and cook (covered) on medium-high until the veggies are tender. Depending on how thick they’re sliced, this will take about 15-20 minutes for fresh veggies, and probably a lot less time for frozen, pre-cooked veggies.


When your pasta is done cooking, drain it and set it aside until the veggies are tender. Mix  the pasta into your soup at the last minute, just before serving. Such an easy weeknight meal!

We enjoyed ours with whole wheat sweet potato biscuits. I also cooked twice as much pasta as was needed for the soup so that I could use the rest to make mac ‘n cheese bites!



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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3 Responses to Cheaters’ Minestrone Soup

  1. Pingback: Mac ‘n Cheese Bites | Vegan Mama

  2. Mike & Gloria McCoy says:

    How delish on a cool night!

    Sent from Mike & Gloria’s iPad.

  3. Pingback: Cheaters' Minestrone Soup | Vegan Mama » - News aus dem Web

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