10 Minute Minestrone Soup

A soul-satisfying soup that has slow-simmered taste – and is ready only minutes after first chopping the onion. ~ 

Minestrone soup quick | TeaspoonOfSpice.com

{Disclosure: I’m grateful to the Canned Food Alliance for years ago highlighting the nutritional benefits of canned veggies to me as a young RD, and grateful now to them for sponsoring this post.}

EQUIPMENT: My favorite pot to cook soup: Cuisinart Stainless 3-Qt Saucepan with Cover [affiliate link]

OXO Smooth Edge Can Opener [affiliate link]

Around here, we’re snuggling in for soup season. (Doesn’t that sound cozy?)

Here in the St. Louis area, we were hunkered in without leaving the house for two days last week – as the kids were off from school due to ‘extreme cold’ – as in 8 degrees ABOVE zero! #notthatcold #Montanagirl

We’ve been eating lots of soup – which is actually eating seasonally. And here’s why.

Winter-season root veggies are perfect for making soup. Last week, I used the last potato in the house to make Bacon Caraway Potato Soup.

Without a fresh veggie (besides 1 onion) to fill the soup pot, I turned to the other ‘seasonal’ veggies on-hand: Canned tomatoes, canned beans, and canned zucchini. It’s the same way I remember eating as a child: When all the garden fresh veggies were gone, we didn’t turn to the grocery store produce department (because produce making it all the way to Montana in the middle of winter 30 years ago was terrible.) Instead, we ran down to the root cellar to bring up some of the bounty we’d canned at the peak of freshness in the summer. That was the whole point of home canning.

10-Minute Minestrone | TeaspoonOfSpice.com

Today, produce growers follow the seasons by picking vegetables at the peak of freshness to preserve them – canning usually within a few hours after picking. As a young dietitian, I remember the first time I read about researchers found that some nutrients in canned vegetables are higher than in fresh vegetables – canned pumpkin is one example. This makes sense when you compare flash-canned product to fresh-produce that travels all the way from field – to a warehouse across the country – to supermarket – to the bottom of a home refrigerator…loosing nutrients the entire way.

Tip: To avoid extra sodium, always drain and and rinsed canned foods before using.

This 10-Minute Minestrone Soup featuring canned veggies is super hearty. And because the canned veggies are already cleaned, chopped and cooked, they just need a little time to heat through.

Tip: Just don’t add too early to a recipe to avoid mushy texture.

This speedy recipe could be on the table any weeknight – or on any day of ‘extreme-cold’ when you want to spend most of your day under a cozy blanket playing lots of games found under the Christmas tree – which is what we did. Anyone for a game of PicWits?

game night menu idea

And if you think this looks cozy, try these soups/stews – made quicker with canned veggies:

SWEET POTATO SOUP WITH GRILLED CHEESE CROUTONS – Substitute 2 cans of sweet potatoes for the roasted sweet potatoes, which shortens the cooking time to this ultimate comfort-food recipe.

AFRICAN PEANUT STEW – Peanut butter and sweet potatoes are ALWAYS a good combo. Just swap in a can of sweet potatoes. They will fall apart during cooking and make the soup thick and creamy.

RED LENTIL CARROT SOUP WITH FRAZZLED ONIONS – Substitute canned carrots and even canned lentils.

Print

10 Minute Minestrone Soup

A cozy soup with slow-simmered taste. It’s ready only minutes after first chopping the onion.

  • Author: Serena Ball
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1 tablespoon canola oil
  • 1 small onion, finely diced
  • 1 stalk celery finely diced (optional)
  • 1/4 cup red or white wine (optional)
  • 2 cans (14.5 ounce each) less-sodium chicken or vegetable broth
  • 1 can (15 ounces) less-sodium garbanzo beans, drained, rinsed
  • 1 can (14.5 ounces) petite cut tomatoes (no-added salt)
  • 1 can (15 ounces) zucchini and tomatoes in tomato sauce
  • 1 can (15 ounces) sliced potatoes, drained, rinsed
  • 1/2 cup dry small pasta, such as macaroni
  • 1/4 teaspoon black pepper
  • 1/2 cup grated aged Cheddar cheese or Parmesan (optional)
  • Fresh parsley, chopped (optional)

Instructions

  1. Heat oil in pot over medium heat. Add onion and celery. Cook 5 minutes, stirring occasionally.
  2. Add wine, cook 1 minute scraping up any brown bits on the bottom of the pan.
  3. Add broth, beans, tomatoes, zucchini, potatoes, and pepper. Bring to a boil, stirring occasionally. Cook 2-3 minutes or until macaroni is al dente. (Don’t overcook, macaroni will continue to soften after soup is removed from heat)
  4. Serve with cheese and/or parsley.

Notes

Grab any cans of veggies you have on hand. I use a general formula of: 2 cans of any veggie + 1 can beans +  1 can tomatoes (preferably flavored with oregano and/or garlic),

What soups are you making?

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