I had some leftover veggies and trying to figure out how to stretch them. Since I had some beans in the pantry, I thought this would be great to pair with a sandwich or a big bowl for dinner. The kids like the pasta and beans, but didn’t think too highly of the veggies. Well, we’ll keep trying.
Next time I think I’ll cut the pasta to 1/4 of a cup. I really would have rather seen the veggies be the star of the show instead of the pasta. America’s Test Kitchen uses 3 slices of pancetta chopped with the onion when cooking this meal and I think that would really help the flavor and be yummy. No pancetta? Try bacon! It’s good with everything!
Easy Minestrone Soup
yield 8-10 servings
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced or pressed
1 carrot, peeled and diced
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes
4 cups vegetable broth, (or I used chicken broth because that is what I had)
1 cup water
1 (14 ounce) can cannellini beans, rinsed and drained (I used white northern beans since I had those and they look similar; double this next time)
1 cup whole wheat elbow macaroni (next time I’ll cut this to 1/4 cup… it makes a lot)
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Parmesan cheese-optional, for garnish
1. Heat up a large dutch oven or large pot to medium heat. Add your olive oil and onion. Cook 5 minutes or until soft.
2. Add your garlic and cook 30 seconds… until fragrant.
3. Add the veggies: carrot, celery, zucchini, green beans. Add the tomatoes (undrained), broth, water, and beans. Cook another 25 minutes on a slight simmer.
4. Add the pasta, oregano, basil and salt and pepper. Continue to simmer another 10 minutes. Add some cheese on top in individual bowls.
Recipe adapted from Two Peas and their Pod
