Simple to prepare, this healthy, vegan soup is comforting and delicious!
The weather is getting chilly! This is when most people start making comfort foods, just like this soup. You see, I am one if the weird people that eats soup all year long. I am obsessed with all things soup.
This soup can be ready in 30 minutes. On those busy weeknights when you are going in a million different directions? Yeah, you know what I mean. You can make this soup, help with the kids’ homework AND try to fix your laptop all at the same time. Trust me, I’ve been there.
This soup came out delicious. It’s one of those recipes that I have been making for ages but just forgot to put on my blog. When I saw Barilla Pronto in Stop & Shop I knew I had to make Minestrone Soup with it. Let’s make it even easier. Fist bump.
These days I am loving any recipe that can be made ahead of time. Because let’s be honest, even if a recipe only takes 30 minutes to make, if you get home at 8:00 at night, you don’t want to cook anything! Make it ahead of time and spend less time in the kitchen! I have also frozen this soup and it defrosted perfectly. I plan on making a double batch of this soup for those cold, busy nights and freezing half of it. Again, I am all about simplifying.
Let’s talk about simplifying a bit. Did you know that you can buy onion, carrots and celery already diced and ready to make soup? I buy it all the time! It’s called mirepoix and you can find in grocery stores. Because some days, you don’t even have time to chop vegetables. And that’s ok.
After you let these veggies soften a bit, you ad the chopped zucchini, tomatoes and seasonings. I always buy grape tomatoes because it takes you a minute to slice them in half. You can already tell that this is going to taste fantastic just by looking at this picture…
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, diced
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 2 small zucchini, chopped
- 1 cup grape tomatoes, halved
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon rosemary
- 5 cups vegetable broth
- 2 cups water
- 2 cups pinto beans
- 1 cup kidney beans
- ½ cup Barilla Pronto Elbows
- 2 cups baby spinach
- Cook onion, garlic, carrots and celery in a medium saucepan or dutch oven over medium-low heat for 3-4 minutes until softened.
- Add zucchini, tomatoes, basil, oregano, salt and rosemary and mix well. Cook for another 5 minutes until softened.
- Add beans, broth and water and bring to a boil over high heat.
- Reduce heat and simmer for another 15 minutes.
- Add Barilla Pronto Elbos and cook for another 5-7 minutes.
- Add spinach and mix until it wilts.
- Serve immediately.
Make sure you grab some New Barilla Pronto Pasta next time you shop at Stop & Shop, Giant Food Stores, or Martin’s Food Markets. Barilla Pronto Pasta is also available through Peapod! I looooove me some Peapod. ENJOY!