Easy Minestrone Soup is one of my solutions to the problem of public school lunch. When I am not blogging, I am teaching tenth-grade English. Lunch options are slim and rather dreadful. A 30-minute lunch doesn’t leave enough time to go out for lunch, so I bring a brown-bag lunch with soup to work. If your lunch is the brown-bag variety, soup is a nourishing and delicious addition. The recipe for Easy Minestrone soup is made with fresh-frozen beans and vegetables (except for an onion). It’s ready in 30 minutes and it’s warming, gently spiced, and delicious.
Making Easy Minestrone Soup
Including soup with a brown-bag lunch means adding more vitamins, minerals, and antioxidants to the mid-day meal. Easy Minestrone Soup includes carrots, tomatoes, celery, beans, potatoes, and vegetable stock. Up the fiber content by including whole-wheat or multi-grain pasta. The soup freezes well. So, I will make a big pot of Easy Minestrone Soup on Sunday and freeze the soup in freezer-safe containers or bags.
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- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, smashed
- 1 32-ounce box vegetable stock
- 1 bag frozen soup vegetables (i.e. celery, potatoes, etc.)
- 1 10-ounce package green beans
- 2 10-ounce bags (or cans) dark kidney beans
- 28 ounces diced tomatoes--plus juice
- 1 16-ounce package pasta (i.e. elbow, shells, ditalini)
- 1 tablespoon Italian seasoning
- Salt to taste
- Cracked pepper to taste
- In a soup pot or large braising pot, saute onions on medium heat for 1 minute. Add garlic and saute until both are translucent (take care not to burn garlic).
- Add vegetable stock, frozen vegetables, green beans, and frozen kidney beans. Cook until vegetables are tender but still crisp. If using canned kidney beans, add after cooking pasta.
- Cook pasta separately, according to package directions, and add to soup.
- Season to taste and serve. Refrigerate or freeze remaining soup.