Rich Minestrone Soup
Servings: 6
Calories: 389kcal
Thick, rich and delicious Minestrone Soup that uses one secret ingredient that cuts your prep, chop and cook time in HALF! You'll put this on the weekly menu.
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Equipment
- Garlic press
Ingredients
- 2 tablespoons olive oil
- ¾ cup white onion , chopped, about 1 medium onion
- 2 cloves garlic , minced
- ¾ cup carrot , sliced, about 2 medium carrots
- ¾ cup celery , sliced, about 3 ribs
- ¾ cup green zucchini , chopped, about 1 medium zucchini
- 14 ounce jar Prego® Traditional Pasta Sauce
- 2 cups vegetable broth
- 15 ounces canned cannellini beans , rinsed and drained
- 2 cups ditalini pasta , cooked to al dente according to package directions
- 2 tablespoons Parmesan cheese , finely shredded
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper & coarse salt , to taste
Instructions
- In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft, about 3-4 minutes.
- Add the chopped carrot, celery and zucchini, cooking until just soft, about 3-4 minutes.
- Stir in the Prego Traditional Pasta Sauce and vegetable broth.
- About 10 minutes before serving, add the cannellini beans, cooked al dente pasta and Parmesan cheese.
- Allow to heat thoroughly.
- Add the lemon juice and correct seasoning with salt and pepper right before serving.
- Top with additional Parmesan cheese, seasonings and serve with crusty rolls or bread.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition
