Quick Minestrone Soup
A hearty Italian soup packed with vegetables, pasta, and cannellini beans in a flavorful broth. This quick version uses convenient frozen vegetables and pre-cut kale for a nutritious and warming meal.
Ingredients
- •¼ cup olive oil
- •1 small onion
- •4 cloves garlic
- •4 pound kale
- •1 bag frozen mixed Italian vegetables
- •1 can diced tomatoes
- •1 cup ditalini pasta
- •5¼ cups reduced-sodium chicken broth
- •2 cups water
- •¾ teaspoon salt
- •½ teaspoon black pepper
- •1 can cannellini beans
- •to taste grated parmesan
Cooking Instructions
- 1.
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
13 min
- 2.
Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.
5 min
