Quick And Easy Minestrone Soup

quick and easy minestrone soup
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Whenever the weather starts to cool down, I crave Minestrone soup. I don’t know about you, but I love soup… and this quick and easy Minestrone Soup is one of my favorites. It’s hearty, and filling and packed with vegetable goodness.

Jump to Quick and Easy Minestrone Soup Recipe

Before my daughter developed her legume and nut allergies, we used to have vegan dinners a few nights a week. It was good for the environment and also ensured that the meal was dairy free for my son. I missed those vegan dinners, but I realized that we can still have vegan dinners and keep my daughter safe.

For this quick and easy minestrone soup recipe, we make the base of the soup- veggies, broth and noodles- but keep the legumes on the side. No flavor is compromised by adding in the beans after the cooking process, and my daughter is safe with zero contamination. Most importantly, my daughter loves this minestrone soup without the legumes too! This quick and easy minestrone soup is perfect for a busy weeknight and is hearty enough to serve with a baguette as a main dish!

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 2 carrots, peeled and quartered
  • 2 celery stalks, sliced
  • 1 zucchini halved and sliced
  • 1 cup purple cabbage, chopped
  • 3-4 garlic cloves, minced
  • 1-1/2 teaspoon Italian seasoning
  • 1 14.5 oz can diced tomatoes with Italian seasonings (do not drain)
  • 1/4 cup tomato paste
  • 1 cup shell pasta
  • 6 cups broth
  • 1 can of cannellini beans
  • 1 can of kidney beans
  • 2 cups spinach
  • 1 can of cut green beans (not french, as that tends to be too thin of slices)
  • salt and pepper to taste
  • Parmesan cheese or nutritional yeast for garnish

Minestrone Soup Instructions, if incorporating the legumes

  1. Heat the oil in a dutch over over medium heat. Put the onion, carrot, celery, zucchini and cabbage in a pot and saute until tender (the onion should be translucent).
  2. Add the garlic and stir until fragrant, about 30 seconds.
  3. Pour in the tomatoes, broth, tomato paste and seasonings. Bring to a simmer.
  4. Add the pasta shells and beans to the pot and simmer for 12 minutes, or until tender.
  5. Throw in the spinach and allow to cook until wilted. Add salt and pepper to taste.
  6. Garnish with parmesan cheese or nutritional yeast as desired.

Allergy Modifications- Keeping the Legumes Seperate

  1. Heat the oil in a dutch over over medium heat. Put the onion, carrot, celery and zucchini in a pot and saute until tender (the onion should be translucent).
  2. Add the garlic and stir until fragrant, about 30 seconds.
  3. Pour in the tomatoes, broth, tomato paste and seasonings. Bring to a simmer.
  4. Add the pasta shells to the pot and simmer for 12 minutes, or until tender.
  5. Throw in the spinach and allow to cook until wilted. Add salt and pepper to taste.
  6. IF adding legumes to only some servings: Add 1/3 cup each of cannellini beans, kidney beans and green beans to each bowl and then ladle soup over the top. Serve directly from the pot for those with a legume allergy first, to avoid any contamination.
  7. Garnish with parmesan cheese or nutritional yeast as desired.

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