Spring it starting to make it’s appearance, and with that soup season is slowly coming to an end. We had a chilly blast this past weekend so I decided to do up a batch of minestrone – which is about as simple as it gets. The ingredients are ones I almost always have on hand, if anything just have to buy the tomato juice. Which makes it perfect for the “it came from a can” challenge over that /52weeksofcooking. Instead of using frozen vegetables, just use a can of each: peas, corn, carrots, lima beans, etc – the point of this soup is to show that simple can be tasty.
1 tbsp vegetable oil
1 white onion, diced
3 cloves garlic, diced
2 sprigs rosemary, diced
1/2 tbsp fresh thyme
1 bay leaf, crushed
1 lb bag of frozen mixed vegetables (carrots, peas, corn, etc)
3 cups V8
2 cups vegetable stock
1 can crushed tomatoes, Italian style
1/2 cup acini de pepe (or other small pasta)
- Heat the olive oil in a large stock pot or dutch oven. Add the garlic and onion and cook for 5 minutes, until lightly golden. Add the herbs and cook for another 2 minutes, stirring to prevent the herbs from burning.
- Add the mixed veggies, V8, stock, and crush tomatoes and bring to a boil. Boil for 5 minutes, then turn heat to low, cover, and simmer for 30 minutes.
- Add the pasta and continue simmering for a final 20 minutes, or until pasta has cooked. Season to taste with salt/pepper.
- Serve and Enjoy!
Nothing like a dish that comes together in record time and only requires one pot. I know that some people aren’t a fan of cooking pasta in soups but I love how doing so gives the pasta some extra flavor. Plus the smaller pasta holds it shape better than the larger guys and don’t get as mushy. However, for those who want more of an al dente taste – cooking the pasta per instructions and then place in the bottom of a bowl before pouring the soup over top. For a real protein punch, add some garbanzo or great northern beans when adding the pasta or use lentils in place of the pasta.