30-Minute Minestrone

On a cool autumn day, warm up with a big bowl of this hearty vegetable soup — full of beans and pasta, and topped with slivers of fresh Parmesan cheese.

Ingredients:

1/2 teaspoon olive oil
1/2 cup chopped onion
2 large cloves garlic, minced (about 1 1/2 teaspoons)
2 cups reduced-sodium chicken broth
3/4 cup water
1/2 cup uncooked dried small elbow macaroni
1 (14.5-ounce) can no-salt-added diced tomatoes  
3/4 teaspoon Italian seasoning
1/2 teaspoon granulated sugar
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
Pinch freshly ground black pepper
1 cup rinsed and drained canned cannellini or navy beans
1 cup frozen mixed Italian vegetables, thawed
Freshly ground black pepper (optional)
1 ounce shaved fresh Parmesan cheese (3/4 cup)

Instructions:

1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion; cook for 3 minutes, stirring occasionally. Add the garlic. Cook about 2 minutes or until the onion is tender, stirring occasionally.
2. Carefully and slowly add the broth and water to the onion mixture. Bring to a boil. Add pasta; reduce heat. Cover and gently boil for 6 to 8 minutes or until the pasta is almost tender.
3. Meanwhile, place the undrained 
tomatoes, Italian seasoning, sugar, basil, salt and pinch of black pepper in a blender or food processor container. Cover; blend or process until smooth.
4. Stir the tomato mixture, beans and mixed vegetables into the broth mixture in the saucepan. Cover and simmer for 
2 to 3 minutes or until the vegetables and pasta are tender. If desired, season to taste with additional black pepper.
5. To serve, spoon the soup into bowls. Top with Parmesan cheese.

Makes about 5 1⁄2 cups total.

To watch a video of this recipe, click here!

Prep Time:

Start-to-Finish Time: 30 minutes
Yield: 4 servings