I am so excited to be kicking off this new series of Budget & Time Friendly Recipes, with one of my all time favorite dishes: minestrone. It's vegan, tastes great, and you won't have to spend your whole night cooking in order to have dinner ready for the family.
Feel free to switch up any of the vegetables and mix fresh with frozen and canned.
Let's jump into it!
Recipe
1 yellow onion
2 large cloves of garlic
1 yellow squash or zucchini
1 cup green beans
2 carrots
1 tbsp olive oil
5 cups broth
6 oz bow tie pasta
1 can kidney beans
1 can diced tomatoes
½ tsp salt
½ tsp chili powder
½ tsp cumin
½ tsp thyme
1 tsp dried basil
1 tsp dried oregano
¼ tsp smoked paprika
¼ tsp cayenne
¼ tsp black pepper
Directions
Chop onion and mince garlic.
Cube veggies small enough to fit onto a spoon. Make sure to chop the tops off of the green beans.
Preheat a large pan and olive oil over medium high heat. Add garlic and onion until fragrant and onion is translucent.
At the same time, cook pasta in a separate pot, according to directions on package.
Add vegetables into the large pan with onion and garlic. Cook for 5 to 10 minutes, or until carrots are tender.
In a large pot, combine veggies, broth, beans, tomatoes and pasta*. Simmer for a few minutes to allow flavors to combine. Serve hot.
* If you are planning on storing your minestrone, leave pasta to the side. Otherwise it will soak up all of the broth.
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