November 21, 2011

Recipe: Quick Minestrone Soup

It's getting to be that time of year where the only thing that warms you up from being outside is a nice, big cup of hearty soup.

It's been awhile since I've delved into one of the recipes from my cookbook challenge, so last night, I decided to make a bowl of the Quick Minestrone.

I amended the quantities of the ingredients a bit, so here goes:

  • 1 tbsp olive oil
  • 1 cup white onion, diced
  • 1 garlic clove, minced
  • 1 tsp each minced fresh thyme and oregano
  • 1 tsp minced fresh parsley
  • 1/4 tsp chili flakes
  • 1 red and 1 yellow bell pepper, seeded and diced
  • 1 small eggplant, diced
  • 1 carrot, peeled and diced
  • 2 stalks celery, chopped
  • 1 medium zucchini, diced
  • 32 oz. V8 Vegetable Juice
  • 1 can cannellini beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed 
  • 1/2 cup cooked pasta shells
  • Salt and pepper to taste
Make sure you dice the vegetables into bite size pieces. I chopped mine a little too big so it was kind of awkward eating these big clumps of vegetables in my soup. 

Sauteing veggies!
  1. Put the olive oil, onion, garlic, herbs and spices in a saucepan and sautee until sizzling. 
  2. Add the vegetables and stir until they soften...about 15 minutes.
  3. Pour in the V8 juice. *Use left over for nutrient rich, delicious Bloody Marys*
  4. Add the beans, then the cooked pasta. *Note, I cooked the pasta al dente as it continues to cook in the soup)
  5. Taste, add salt and pepper if needed. If the liquid is low, add some warm water. 
  6. Serve with some crackers or bread and enjoy!

Only 10 more recipes to go!


  1. Yum! I am having a "healthy choice" minestrone soup for lunch today...definitely not going to be as good as your soup!

  2. Mmm that sounds delicious! I love soup this time of year. Just last night I made french onion (but with a twist-carrots and potatoes added). You are so close on your cooking challenge!! Good luck :)


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