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Shortcut Minestrone Soup | Can't Stay Out of the Kitchen | this easy #meatless #soup #recipe can be whipped up in about 20 minutes. It's perfect for weeknight dinners when you need something ready really quickly. It's also wonderful for cold, winter nights when you want some hot food to invigorate you! #Minestrone #pasta #cannellini #ShortcutMinestroneSoup

Shortcut Minestrone Soup

Teresa Ambra
Shortcut Minestrone Soup is so easy to whip up you can have it on the table in about 20 minutes! You may even have all the ingredients in your pantry. This delicious soup is one of those satisfying and irresistible soups that's perfect on cold days when you want to warm up your insides! It's a tasty soup that's also great reheated for leftovers. Enjoy it today.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine Italian
Servings 8
Calories 183 kcal

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

NOTE: The original recipe uses four ounces of pasta. The pasta absorbs some of the liquid while cooking and it expands even more after sitting out. Still, I wanted the soup a little thicker, so I increased the amount of pasta to 6 ounces.
 
NOTE: I recommend cutting the green beans down to one cup so they don’t overwhelm the soup.
 
NOTE: I was unable to find any regular mixed vegetables with a seasoning blend packet.
 
NOTE: I would eliminate step one unless you are actually able to find frozen mixed vegetables with a seasoning blend packet. Just pour the bag into a large stock pot.
 
NOTE: I only added Parmesan cheese to garnish individual servings. I did not stir any cheese into the main soup pot.
 
Recipe adapted from Jocelyn Ruggiero.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 183kcalCarbohydrates: 34gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 661mgPotassium: 493mgFiber: 7gSugar: 5gVitamin A: 3236IUVitamin C: 16mgCalcium: 135mgIron: 3mg
Keyword beans, carrots, corn, green beans, main dish, parmesan cheese, peas, soup
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