Sorry to alarm you by using the word emergency, but if it’s 6:00pm and you don’t have any idea what’s for dinner… well, I think the word applies. Before you pick up the phone and call for pizza, check your pantry. Chances are you have just about everything for a quick and easy (and don’t forget yummy) Minestrone Soup.
Note: As is, this is a vegetarian soup, but if you’re feeling carnivorous, feel free to substitute chicken stock/broth for the veggie stock and toss in whatever leftover meat you have in the fridge. Chicken, hamburger or ground sausage would all be great choices.
- 1 cup bow-tie pasta
- 4 cups veggie stock
- 1 15 oz. can crushed tomatoes – with Italian seasonings
- 1 15 oz. can kidney beans, drained
- 2 cloves garlic, crushed
- 1 medium zucchini, chopped
- 1½ cup of frozen mixed vegetables
- salt and pepper to taste
- garnish: Parmesan cheese
- Precook pasta in boiling water until al dente. (If you'd rather skip this step and use dry pasta, just increase your liquid by 2 cups and throw the pasta in with everything else.)
- While you are waiting for the pasta, do your other prep by chopping your zucchini and draining your kidney beans.
- Drain pasta and put back in pot. Add all remaining ingredients.
- Bring to a boil, then turn heat down to low. Simmer until zucchini is tender, about 10 minutes.
- Divide into serving bowls. Top with generous amounts of grated Parmesan cheese. Don't skip this step; it's the wow factor.
- Enjoy with a simple salad and bread or garlic toast.