This soup is perfect for those nights when you just don't want to think about dinner. Most of the ingredients can be stored in the pantry or freezer and it comes together in a flash.
Ingredients
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
Instructions
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.
Recipe by Heidi Schulz Books at http://blog.heidischulzbooks.com/2011/09/emergency-dinner-easy-minestrone-soup/