What are some quick and easy recipes for minestrone soup?

Quick and Easy Minestrone Soup Recipes:

1. Classic Minestrone (30 minutes):

Ingredients:

* 1 tablespoon olive oil

* 1 onion, chopped

* 2 carrots, chopped

* 2 celery stalks, chopped

* 2 cloves garlic, minced

* 1 (14.5 ounce) can diced tomatoes, undrained

* 4 cups vegetable broth

* 1 cup small pasta (like ditalini or elbow macaroni)

* 1 cup chopped greens (kale, spinach, or chard)

* Salt and pepper to taste

* Parmesan cheese, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.

2. Add garlic and cook for 1 minute more.

3. Stir in diced tomatoes, broth, and pasta. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until pasta is cooked through.

4. Stir in greens and cook until wilted, about 2 minutes.

5. Season with salt and pepper to taste.

6. Serve hot, topped with Parmesan cheese (optional).

2. One-Pot Minestrone (25 minutes):

Ingredients:

* 1 tablespoon olive oil

* 1 onion, chopped

* 2 carrots, chopped

* 2 celery stalks, chopped

* 2 cloves garlic, minced

* 1 (14.5 ounce) can diced tomatoes, undrained

* 4 cups vegetable broth

* 1 cup small pasta (like ditalini or elbow macaroni)

* 1 (15 ounce) can cannellini beans, drained and rinsed

* 1/2 cup chopped kale or spinach

* Salt and pepper to taste

* Parmesan cheese, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic and cook until softened, about 5 minutes.

2. Stir in diced tomatoes, broth, pasta, beans, and greens. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until pasta is cooked through.

3. Season with salt and pepper to taste.

4. Serve hot, topped with Parmesan cheese (optional).

3. Quick and Easy Minestrone (15 minutes):

Ingredients:

* 1 tablespoon olive oil

* 1 onion, chopped

* 2 cloves garlic, minced

* 1 (14.5 ounce) can diced tomatoes, undrained

* 4 cups vegetable broth

* 1 cup frozen chopped vegetables (like carrots, celery, and peas)

* 1/2 cup small pasta (like ditalini or elbow macaroni)

* 1/2 cup cooked beans (like kidney, cannellini, or chickpeas)

* Salt and pepper to taste

* Parmesan cheese, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 3 minutes.

2. Stir in diced tomatoes, broth, frozen vegetables, pasta, and beans. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until pasta is cooked through.

3. Season with salt and pepper to taste.

4. Serve hot, topped with Parmesan cheese (optional).

Tips for Variations:

* Add protein: Include cooked sausage, ground beef, or chicken for a heartier soup.

* Use different greens: Experiment with other leafy greens like chard, collard greens, or even mustard greens.

* Get creative with beans: Try using black beans, chickpeas, or even lentils for a different flavor profile.

* Add herbs: Enhance the flavor with fresh herbs like basil, oregano, thyme, or rosemary.

* Garnish: Top with a dollop of sour cream, pesto, or a drizzle of olive oil.

Enjoy!