Shortcut Minestrone Soup
I have to admit I love sitting down with a bowl of soup, some Easy No Knead Dinner Rolls and a hot cup of tea this time of the year. It’s cold outside (yes even the Dallas area gets cold!). I find I crave hot food, especially on days like this. Shortcut Minestrone Soup is one of those soups that’s perfect for cold, winter days. I made it with a batch of homemade Italian Herb Dinner Rolls so I was a pretty happy camper.
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My neighbor introduced me to this soup about a month ago. She brought it over one day and we thought it absolutely delicious. I asked for the recipe so we could make it up ourselves. This particular entree is a very easy meatless recipe that takes only about 20 minutes to throw together. If you find eggless macaroni noodles, this recipe can be made vegan. If you find gluten free macaroni, you can also make it gluten free.
I recommend a couple of things where I deviated from the original recipe. I was unable to find Bird’s Eye mixed vegetables with a seasoning blend. (You can find blends with broccoli or other veggies, but not the traditional mixed vegetables combo). As a result, it seems pointless to heat frozen veggies up in a saucepan as the recipe directs. Just add the other ingredients as specified and get right to it.
Also, while I added the full amount of green beans, I thought it was a little overboard. I would recommend less. Finally, I would add a little more macaroni to the recipe. It’s a little bit better increased from 4 ounces to 6 ounces. You don’t want to overdo it or the pasta will absorb too much liquid. But adding additional macaroni provides a little more body to the soup. While the recipe calls for white (cannellini) beans, I think any type of kidney beans can be substituted with good results.
Shortcut Minestrone Soup is an excellent choice when you’re short on time, or want to whip up a meal in a jiffy. During the cold weather season, it’s a delightful entree that even your kids will enjoy.
Shortcut Minestrone Soup is excellent with a little parmesan cheese added over top.
This is really an easy soup recipe to whip up.
I served it with some homemade Italian Herb Dinner Rolls. Both really hit the spot.
Here’s what I did.
I used these ingredients.
Heat a saucepan over medium heat. Pour a bag of mixed vegetables into a large sauce pot or Dutch oven. Unless you can find one that comes with a seasoning packet where you will saute the ingredients together – move on to the next step.
Add water.
Add a jar of marinara sauce (any kind or flavor) and stir to combine.
Heat over medium heat.
Bring to a boil.
Add green beans.
Add cannellini (white) beans and miniature elbow macaroni.
Cook about 5-10 minutes until pasta is cooked.
Garnish with freshly grated parmesan cheese and fresh thyme, if desired. Add some Italian Herb Dinner Rolls and you’re set to jet!
Shortcut Minestrone Soup was terrific served with a batch of homemade Italian Herb Dinner Rolls.
If you need dinner in a jiffy, this is a fabulous main dish to throw together.
Here’s the recipe.
SHORTCUT MINESTRONE SOUP
(Recipe adapted from Pat Conte, Frisco, TX; source: adapted from Jocelyn Ruggiero)
Shortcut Minestrone Soup
Equipment
- 1 large Dutch Oven
- 1 large wooden spoon
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 14 oz. bag Birdseye frozen mixed vegetables with seasoning blend (I used 12-ounces)
- 24 oz. jar marinara sauce (I used Prego)
- 5 cups water
- 12 oz. pkg. frozen green beans (I recommend using no more than one cup)
- 15 oz. can cannellini beans (white beans) rinsed and drained
- 4 to 6 oz. bag small pasta like miniature elbow macaroni (see note below)
- 1/4 tsp. pepper to taste
- 1/2 cup Parmesan cheese grated, as desired for garnish
Instructions
- Heat frozen mixed vegetables in a large sauce pan; stir continuously. (See note below).
- Add marinara sauce and water and bring to a boil.
- Stir in green beans, white beans and pasta.
- Cook until pasta is done, about 5-10 minutes.
- Sprinkle generously with pepper.
- Add Parmesan cheese. (See note below).
- Ladle soup into bowls and add additional parmesan cheese in individual servings, as desired.
Notes
Recipe adapted from Jocelyn Ruggiero.
© Can’t Stay Out of the Kitchen
Nutrition
You may find you have most of these ingredients in your pantry!
You can make this recipe gluten free if you use gluten free pasta. You can make this recipe vegan if you use eggless pasta.
Shortcut Minestrone Soup is hearty, filling and satisfying. It’s great reheated for leftovers, too! We enjoy dunking homemade rolls or cornbread in our soups!
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Shortcut Minestrone Soup
Equipment
- 1 large Dutch Oven
- 1 large wooden spoon
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 14 oz. bag Birdseye frozen mixed vegetables with seasoning blend (I used 12-ounces)
- 24 oz. jar marinara sauce (I used Prego)
- 5 cups water
- 12 oz. pkg. frozen green beans (I recommend using no more than one cup)
- 15 oz. can cannellini beans (white beans) rinsed and drained
- 4 to 6 oz. bag small pasta like miniature elbow macaroni (see note below)
- 1/4 tsp. pepper to taste
- 1/2 cup Parmesan cheese grated, as desired for garnish
Instructions
- Heat frozen mixed vegetables in a large sauce pan; stir continuously. (See note below).
- Add marinara sauce and water and bring to a boil.
- Stir in green beans, white beans and pasta.
- Cook until pasta is done, about 5-10 minutes.
- Sprinkle generously with pepper.
- Add Parmesan cheese. (See note below).
- Ladle soup into bowls and add additional parmesan cheese in individual servings, as desired.