This minestrone is done in less time than it takes to order it from Olive Garden and pick it up. If you’ve been looking for an instant Minestrone recipe, without having to scroll down forever just look at it, you’ve arrived!
This Minestrone is ready in minutes. Pair with a salad kit and loaf of Italian bread for a light supper.
Without further ado, here’s my instant Minestrone recipe (a more compact, printable version appears below):
Table of Contents
- Instant Minestrone Soup: Ingredients
- How to Make Instant Minestrone
- Instant Minestrone Printable Recipe
- Instant Minestrone Tips for Success
Instant Minestrone Soup: Ingredients
- 2T. olive oil
- 1t. cooking oil
- 1t. dried onion
- 1/2t. dried garlic
- 26 oz. condensed tomato soup
- 26 oz. can of water
- 1t. chicken bouillon powder
- 1/4t. black pepper
- 1t. basil
- 1 bay leaf
- 2 cans mixed vegetables
- 1 can each, chickpeas + Canelli beans 15 oz. size, rinsed
- 1c. ditalini pasta
How to Make Instant Minestrone
- Place in soup pot tomato soup and 1 can of water; and stir in chicken bouillon powder and seasonings.
- Bring to a boil, lower heat, and simmer for 5 minutes.
- Bring soup to a boil again, and stir in the pasta. Let it boil for about 5 minutes, stirring occasionally to make sure it doesn’t stick to the bottom.
- Stir in vegetables, chickpeas, and beans; and bring to boil once more, before removing from heat to serve.
- Top each serving with a drizzle of olive oil, grated Romano or Parmesan cheese, and a few grinds of black pepper.
Instant Minestrone Printable Recipe
Minestrone (Italiano in an instant)
This Minestrone is ready in minutes. Pair with a salad kit and loaf of Italian bread for a light supper.
Servings: 18
Calories: 135kcal
Cost: $7
Ingredients
- 2 T. olive oil
- 1 t. cooking oil
- 1 t. dried onion
- ½ t. dried garlic
- 26 oz. 26 oz. condensed tomato soupx
- 26 oz. water
- 1 t. chicken bouillon powder
- ¼ t. black pepper
- 1 t. basil
- 1 bay leaf
- 2 cans mixed vegetables
- 1 can chickpeas 15-19 oz. size, rinsed
- 1 can Canelli beans 15-19 oz. size, rinsed
- ⅔ c. ditalini pasta
Instructions
- Place in soup pot tomato soup and 1 can of water; and stir in chicken bouillon powder and seasonings. Bring to a boil, lower heat, and simmer for 5 minutes.
- Bring soup to a boil again, and stir in the pasta. Let it boil for about 5 minutes, stirring occasionally to make sure it doesn’t stick to the bottom.
- Stir in vegetables, chickpeas, and beans; and bring to boil once more, before removing from heat to serve.
- Top each serving with a drizzle of olive oil, grated Romano or Parmesan cheese, and a few grinds of black pepper.
Instant Minestrone Tips for Success
- A quality soup pot will cook this soup with even results. I like this heirloom quality pot (view here).
- I prefer WalMart’s Great Value Brand soup, because Campbell’s contains high fructose corn syrup. Get the Family Size can.
- Some prefer oregano or Italian seasoning instead of basil.
- Skim off any foam that forms on the soup’s surface, for a more digestible food. These are impurities which can cause unpleasant digestive issues.
- Any size egg noodle can be used. Smaller egg noodles need less cooking time.
- Add tiny pasta in last 5 minutes of cooking time. Larger shapes will need a bit more time, but don’t overdo it! Nobody likes a limp noodle.
- Serve with a Cesar salad from a kit, and crusty Italian bread. Pass around a Italian dressing and some olive oil, sprinkled with herbs, as a dip for the bread.
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