Easy Minestrone Soup – quick recipe for hearty Italian vegetable soup.
Italian Minestrone soup is one of those dishes you can make any time of year and it always tastes different because of seasonal vegetables that are used. But sometimes you cannot spend whole morning chopping and simmering, you just need a quick recipe like this one. Easy Minestrone Soup is made with frozen vegetables that don’t require long preparation and you can have them always at hand. In about 30 minutes you can have a bowl of hearty vegetarian/vegan soup. Meat-eaters can add a few cubes of pancetta together with onion and garlic for additional flavor.
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 cloves garlic minced
- 1 lb frozen mixed vegetables (450 g)
- 4-5 cups vegetable stock
- 1 cup chopped cabbage
- 1 1/2 cups chopped tomatoes in juice
- a pinch of dry oregano and thyme
- salt ground black pepper
- 1 cup cooked beans
- 1 cup ditalini pasta or small elbow macaroni
In a large pot, saute onion and garlic in olive oil for 3 minutes.
Add mixed vegetables, vegetable broth, cabbage, tomatoes, oregano, thyme, salt and pepper. Bring to a boil.
Simmer until vegetables are tender.
Add beans and macaroni. Simmer until macaroni is tender, about 15 minutes. Serve hot.