hearty minestrone soup

Soups & Salads

Hearty Minestrone Soup

Classic Minestrone Soup comes with a long list of ingredients. What if I told you I can cut down the list and add even more flavor and a super-rich, robust broth by using just one secret ingredient? This post is sponsored by Prego®, however all thoughts and opinions are 100% my own. #sponsored

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

Directions

  • 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.

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