quick winter garden chunky minestrone

Name: Quick Winter Garden Chunky Minestrone
Prep time: 10 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 3 tablespoon(s) olive oil, extra virgin; 1 medium white onion, cut into slivers; 4 clove(s) garlic, minced; 2-3 large carrots, shredded with a vegetable peeler; 64 ounce(s) beef or vegetable broth; 2 can(s) 14 ounce diced tomatoes; 2 can(s) 14 ounce cannelli beans or 1 can cannelli and 1 can small kidney beans; 1 can(s) 18.5 ounce progresso tomato basil soup or any other kind of tomato soup. adds body and flavor to this quick soup.; 1-2 teaspoon(s) dried basil; 1 teaspoon(s) dried rosemary (or more to taste); 2 tablespoon(s) garlic powder; 8 ounce(s) farfalle, garden rotini, shells, etc, pasta; 12 ounce(s) frozen spinach or 4 cups fresh baby spinach; - parmesan cheese, to taste, for topping

(1 rating)

review

Private Recipe by

Cindy Smith Bryson

@cindyluhooskitchen

The beautiful Gulf Coast of, FL

Hearty Minestrone in under an hour? You bet! Oh so flavorful and satisfying on a cold winter night. If you or someone you are cooking for does not care for spinach, simply leave it out. If you love spinach, it really makes this soup! We eat this yummy soup all winter long. This recipe makes a lot of soup and it freezes well. For a smaller amount simply halve the recipe. I did not get a good photo and made this time with shells for the pasta. It is really pretty with bowties or garden rotini. A can of good quality tomato soup is added to this quick cooking soup for body and flavor.

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(1 rating)

yield 8 -12

prep time 10 Min

cook time 40 Min

method Stove Top

Ingredients For quick winter garden chunky minestrone

3 Tbsp

olive oil, extra virgin
1 md

white onion, cut into slivers
4 clove

garlic, minced
2-3 lg

carrots, shredded with a vegetable peeler
64 oz

beef or vegetable broth
2 can

14 ounce diced tomatoes
2 can

14 ounce cannelli beans or 1 can cannelli and 1 can small kidney beans
1 can

18.5 ounce progresso tomato basil soup or any other kind of tomato soup. adds body and flavor to this quick soup.
1-2 tsp

dried basil
1 tsp

dried rosemary (or more to taste)
2 Tbsp

garlic powder
8 oz

farfalle, garden rotini, shells, etc, pasta
12 oz

frozen spinach or 4 cups fresh baby spinach
parmesan cheese, to taste, for topping

How To Make quick winter garden chunky minestrone

1
Heat oil on medium high heat in Dutch oven. Saute onion, garlic, and carrots until tender. (about 5 minutes)

2
Add beef or vegetable broth, tomatoes, beans, can of Progresso Tomato Basil soup, basil, rosemary, and garlic powder. Bring to a boil and simmer 15 minutes.
3
Bring to a boil again and add pasta. Cook until just al dente; about 9-11 minutes. Do not overcook! Soup will continue to cook after spinach addition and you do not want your pasta mushy.
4
Stir in spinach and cook until just done.
5
Remove from heat and ladle into bowls, Top with grated parmesan cheese and serve hot. Now, isn't THAT better?
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