Meatless Monday: Fast & Easy Minestrone

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Winter to me is a good pot of soup, crusty bread, and a cool night.  This fantastic soup is easy, fast, and also full of great vitamins and nutrients that we aren’t getting enough of in this fast food world.  Start this soup when you get home from work, or after the kids get home from school and it will be ready by dinner time.


2 carrots, washed and cut into rounds

2 ribs celery

6 cloves garlic

1 onion, chopped

2 T olive oil

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1 can dark red kidney beans, drained

1 bag frozen peas

1 can crushed tomatoes with juice

1 32 oz box vegetable stock

1 box rotini (regular or whole grain)

In a large stockpot, sauté the carrots, onions, celery, and garlic in the olive oil over medium heat until the onions are clear.  Add the beans, tomatoes, and vegetable stock.  Simmer until the carrots are tender, replenishing the water as it evaporates.  When the carrots are tender, add the pasta and cook until nearly done.  Add in the frozen peas.  Once the pasta is done, serve with grated parmesan, crusty bread, and olive oil.

You can double or triple this recipe and freeze it without the pasta or peas in it, defrost and finish the recipe.


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