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.