Google+ Allergy-Free Vintage Cookery: Quick Minestrone Soup


Wednesday, August 10, 2011

Quick Minestrone Soup

We ate a lot of minestrone from a can when I was a kid, and I always hated it.  Luckily, this recipe tastes nothing like those salty bowls of mush!  It only takes a few minutes to make as well, which I love because the vegetables stay a little al dente.  You can add any variety of vegetables you like, but I've noticed that using squashes (zucchini and yellow squash) tends to make the soup too bland.  The combination listed here is our favorite.

Quick Minestrone Soup

4 cups vegetable broth
3 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
2 Tbsp minced garlic
1 - 2 cups pasta (I use rice pasta in penne shapes)
1 can red kidney beans
2 tomatoes, chopped
1 1/2 cups (or half a large bag) frozen spinach
1/2 tsp thyme
salt & pepper to taste

Saute the carrots, onion and celery in a little olive oil, or soften them in a little veggie broth if you are avoiding oil.  Add the rest of the broth, the garlic, the thyme, salt & pepper.  Bring to a boil, then add the pasta, beans, tomato and spinach.  Cook until pasta is al dente, usually about 8 minutes.  Serve warm; makes 6 servings.

Shared with Tasty Tuesday at Naptime Creations and Pennywise Platter at the Nourishing Gourmet.

1 comment:

  1. You have some great soup recipes, this one sounds yummy too! I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday. I would love it if you would come over and post this recipe. Here's a link with more info.

    I hope to see you there!