Minestrone in Minutes
This soup is loaded with veggies, but the exact proportions aren't critical. Use this recipe as more of a guide than gospel.
- 1 tbsp extra-virgin olive oil
- ½ cup chopped onions
- 1 large clove garlic, minced
- 1 16-ounce package frozen Italian vegetables
- 1 15-ounce can diced tomatoes, undrained
- 1 16-ounce can chickpeas, drained and rinsed
- 5 cups vegetable broth
- 1 tsp dried basil
- ¼ tsp dried oregano
- Salt and freshly ground black pepper
- 3 cups fresh baby spinach, firmly packed
- 2 tbsp minced fresh parsley
Heat the oil in a large pot over medium heat.
Add the onions and garlic.
Cover and cook until softened, about 5 minutes.
Stir in the frozen vegetables, tomatoes and their juice, chickpeas, and broth.
Add the basil, oregano, and salt and pepper to taste.
Bring to a boil, then decrease the heat to low and simmer for 20 minutes.
A few minutes before serving time, stir in the spinach and parsley.
Taste and adjust the seasonings.
- Using frozen vegetables reduces the prep time as well as the cooking time, but fresh vegetables may be used instead if you prefer.
- Cooked pasta, rice or orzo added at the last minute makes a hearty addition.
- A spoonful of pesto can add volumes of flavor.
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