Quick Minestrone Soup

This soup is just loaded with a good, healthy mix of vegetables and beans. It doesn't take long to prepare and can usually be made from items already on hand in the pantry and fridge. Substitutions can easily be made, just as long as there are plenty of tasty vegetables.

Quick Minestrone Soup
(Serves 6 to 8.)

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 1 clove garlic, finely chopped
• 5 cups meat stock, chicken stock, or vegetable broth
• 1 can (14.5 ounces) diced tomatoes with their juice
• 1 large carrot, coarsely chopped
• 1 zucchini, coarsely chopped
• 1 cup chopped cabbage
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1/2 tablespoon sugar
• 1/3 cup dried small elbow macaroni
• 1 can (15.5 ounces) cannellini beans or other white bean, drained and rinsed
• Salt and freshly ground pepper to taste
• 2 tablespoons coarsely chopped fresh parsley
• 2/3 cup (3 ounces) freshly grated Parmesan cheese

Quick Minestrone Soup

Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, 2 to 3 minutes. 

Add the broth, tomatoes, carrot, zucchini, cabbage, basil, oregano and sugar. Bring to a boil then down to a simmer.

Cover partially and simmer until the vegetables are tender crisp, about 20 minutes. Add the macaroni and cook, uncovered, until al dente, 8-10 minutes more.

Add the beans to the pot and heat through. Season to taste with salt and pepper.

Ladle into warmed bowls. Garnish with the parsley and Parmesan.