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.
CHEATERS’ MINESTRONE SOUP
* 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!