Somehow or another my house is filled with Sara Lee Pumpkin Cheesecake (AMAZING), Ghiradelli Dark Chocolate Brownies (AMAZING), Dove Peppermint Bark (AMAZING), and Pumpkin Pie Ice Cream (AMAZING). Yes, the holidays have arrived, which is why I decided to make minestrone soup.
This simple soup is filled with vegetables. It’s my favorite version of minestrone because it cooks up quickly and doesn’t have herbs. Sometimes, you just don’t need them. Garlic, onion, and tomato are enough to make the Italian soup flavorful.
Easy Minestrone Soup
6 cups low-sodium chicken broth
1 (15.5-ounce) can light red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 cup dry ditalini pasta
2 medium zucchinis, sliced
1 (16-ounce) bag frozen mixed vegetables
salt and pepper
Bring broth, beans, and tomatoes to boil in large saucepan.
Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
Adapted from: Cook’s Country October/November 2006