10 minutes
Indulge in the warmth and comfort of a homestyle Minestrone soup that comes together in a flash. Ideal for a speedy, nourishing lunch or a cozy evening meal, this soup is brimming with veggies and flavor.
0.25 fluid ounces
Tinned Chopped Tomatoes
0 oz
Thin Spaghetti, broken into short lengths
0 oz
Frozen Mixed Vegetables
0 oz
Pesto
tablespoons
Olive Oil, drizzle
to taste
Vegetarian Parmesan-Style Cheese, coarsely grated, for serving
to taste
1. Prep the Ingredients
Break the spaghetti into short lengths to ensure they cook quickly and evenly in the broth.
2. Bring the Soup Together
In a large pot, bring the hot vegetable stock and chopped tomatoes to a rolling boil.
3. Cook the Pasta
Add the broken spaghetti to the boiling stock mixture. Let it cook for about 6 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
4. Add the Vegetables
A couple of minutes before the spaghetti is fully cooked, stir in the frozen mixed vegetables. Return the soup to a boil and let it simmer for an additional 2 minutes, or until the vegetables are tender and heated through.
5. Serve with Garnishes
Ladle the steaming minestrone into bowls. Finish each serving with a generous drizzle of pesto, a touch of olive oil, and a sprinkle of coarsely grated vegetarian parmesan-style cheese.
Stir in a spoonful of fresh pesto at the end of cooking, substitute green beans with peas, use small white beans as your protein, and serve with a dollop of pesto on top.
Replace traditional Italian seasonings with cumin, chili powder, and coriander, add corn, diced bell peppers, and chilies, use black beans for protein, and serve with avocado, cilantro, and a squeeze of lime.
Swap out some of the broth for extra-virgin olive oil, add kale in place of spinach, introduce day-old bread to thicken the soup, use cannellini beans for protein, and garnish with a drizzle of olive oil and a sprinkle of fresh rosemary.
Brown Italian sausage, pancetta, or diced chicken thighs before adding the soffritto, use a beef or chicken stock, add root vegetables like turnips or potatoes, and finish with fresh basil or oregano.
Add clams, mussels, or shrimp in the last few minutes of cooking, use fish stock or clam juice as part of the broth, include fennel in your soffritto for a more Mediterranean flavor, and finish with fresh parsley and a squeeze of lemon.
Comments (0)