Quick Minestrone

More sharing options

Share on Twitter

3.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 253.4

Total Fat: 4.7 g
Cholesterol: 0.0 mg
Sodium: 880.6 mg
Total Carbs: 39.1 g
Dietary Fiber: 12.8 g
Protein: 14.5 g

View full nutritional breakdown of Quick Minestrone calories by ingredient

Introduction

If you are in a hurry, you can just use canned beans and increase the vegetable broth to 6 cups. The cannellini beans can be made the day before, stored in their broth and used when you make your soup. This is how this becomes a "quick" minestrone.
In the winter/spring I use frozen green beans and canned tomatoes from my summer garden and fresh chard which grows like a blessing all year round. In the summer, in goes the ubiquitous zucchini. This quick minestrone has about 7 servings of veggies in each bowl! If you are in a hurry, you can just use canned beans and increase the vegetable broth to 6 cups. The cannellini beans can be made the day before, stored in their broth and used when you make your soup. This is how this becomes a "quick" minestrone.
In the winter/spring I use frozen green beans and canned tomatoes from my summer garden and fresh chard which grows like a blessing all year round. In the summer, in goes the ubiquitous zucchini. This quick minestrone has about 7 servings of veggies in each bowl!

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 6

Ingredients

canned kidney beans, 15 oz can

1 1/2 cups cannellini beans simmered in vegetable broth, 2 cups liquid reserved

Organic Vegetable Broth, 4 cups

Elbows Pasta, 1/2 cup

Onions, raw, 1 cup, chopped

Garlic, 3 clove

Carrots, raw, 1 cup, chopped

Swiss Chard, 2.5 cup, chopped

Canned tomatoes, 1 pint

Green Beans cut into bite sized pieces, fresh or frozen, 1 cup

Olive Oil, 1 Tbsp

Thyme, fresh, 3 tsp

rubbed sage 1 tsp

1-2 bay leaves

Pepper, black, 1 tsp

Directions

dice onions, carrots and chard stems. Saute in olive oil for about 5 minutes until onions are translucent. Add minced garlic, sage and thyme. Stir for another minute.
Add vegetable broth, bay leaf and pint of canned tomatoes. Bring to a boil and reduce to simmer. Add chard that has been torn into bite sized pieces, and green beans.
Simmer for 10 minutes.
Add pasta, drained, rinsed kidney beans, cannellini beans and 2 cups of the broth they were cooked in.
Simmer until pasta is cooked through. Season with black pepper and salt if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user MADDY_AVENA.