vegetarian dinner 45 minutes or less 60 minutes or less to soup

Minestrone soup with not just pasta sauce

Name: Minestrone Soup
Prep time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 small onion, finely chopped; 1 tablespoon olive oil, plus more to serve; 2 medium carrots, finely chopped; 2 medium celery stalks, finely chopped; 2 medium garlic cloves, peeled and smashed; Kosher salt and black pepper; 1/4 tsp crushed red pepper flakes; 2 bay leaves; 1 jar not just pasta sauce; 6 C chicken or veggie stock, or water; 1 parm rind, plus shaved parm to serve; 1 cupchopped green beans (½ inch pieces); 1 cup dried pasta; 1 14 ozcan cannellini beans, rinsed and drained; 1 cup frozen peas; 2 cup baby spinach; 1 tablespoon red wine vinegar, plus more to taste; 1 cup torn basil to serve

Oct 25, 2023

Minestrone Soup

Rated 5.0 stars by 1 users

Author:

Phoebe Lobkowicz

Servings

Prep Time

35 minutes

Sub what you have on hand for veggies, beans, and pasta and we can pretty much guarantee that this veggie-heavy bowl of minestrone soup will quickly become a regular in the dinner rotation.

Ingredients

1 small onion, finely chopped
1 tablespoon olive oil, plus more to serve
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
2 medium garlic cloves, peeled and smashed
Kosher salt and black pepper
1/4 tsp crushed red pepper flakes
2 bay leaves
1 jar not just pasta sauce
6 C chicken or veggie stock, or water
1 parm rind, plus shaved parm to serve
1 cupchopped green beans (½ inch pieces)
1 cup dried pasta
1 14 ozcan cannellini beans, rinsed and drained
1 cup frozen peas
2 cup baby spinach
1 tablespoon red wine vinegar, plus more to taste
1 cup torn basil to serve

Directions

Add the onion, carrots, celery, garlic, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, and 2 bay leaves, cook until softened, about 7-10 minutes.
In a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering.
Stir in the not just pasta sauce, scraping up any brown bits at the bottom of the pot, chicken stock, and parm rind, bring to a boil.
Add the green beans, pasta, and 1 teaspoon of salt and cook, maintaining a steady simmer, until the beans are tender and the pasta is al dente, 8-10 minutes, adding the cannellini beans and peas halfway through.
Stir in the spinach until wilted and add the red wine vinegar.
Season to taste and garnish with freshly torn basil, grated parmesan, and drizzle with olive oil.