Quick Minestrone Soup

Ingredients for Quick Minestrone Soup

• 60ml olive oil

• 1 small onion, coarsely chopped

• 4 garlic cloves, crushed in a garlic press

• 1.8kg prewashed and cut kale (6 cups)

• 1 (1-lb) bag frozen mixed Italian vegetables such as courgette, green beans, cauliflower, and broccoli

• 1(400g) can "petite" diced tomatoes in juice

• 240ml ditalini pasta or small elbow macaroni

• 1250ml reduced-sodium chicken broth (1250ml )

• 475ml water

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 1 (550g) can cannellini beans, rinsed and drained

• Accompaniment: grated parmesan

How to make Quick Minestrone Soup

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.

Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.