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Hearty Italian Minestrone with Frozen Vegetables
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 bag (16 oz) frozen Italian vegetable blend
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) white beans, rinsed and drained
  • 3/4 cup small pasta shells
  • 2 teaspoons dried Italian herbs
  • Salt and black pepper to taste
  • Chopped fresh parsley, for serving
  • Grated Parmesan cheese, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
  • Add the frozen vegetable blend straight from the bag. Stir and cook for 2 minutes to remove excess moisture.
  • Pour in the diced tomatoes and vegetable broth. Stir in the Italian herbs along with salt and pepper to taste. Bring the mixture to a boil.
  • Add the white beans and pasta shells. Reduce the heat and simmer for 10 to 12 minutes until the pasta is tender.
  • Ladle the soup into bowls and top each serving with chopped parsley and grated Parmesan.

Notes

Simmer the pasta only until just tender so it does not absorb too much broth during storage. If the soup thickens after sitting, add a splash of broth or water when reheating. The frozen vegetable blend already contains a good mix of carrots, zucchini, and green beans, so no extra fresh produce is needed.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Can Opener