The days are getting shorter, the weather is getting colder and finals are steadily creeping closer. I don’t know about you, but this makes me want to wrap myself in a plush blanket and shirk all responsibility. But it also makes me want to eat something that is warm and satisfying.
Enter this minestrone recipe. It’s easy, can be prepared in the microwave and is homemade (so it won’t make you feel like a worthless human being whose diet consists exclusively of pre-packaged meals). It will reinvigorate you. Dare I say, it might even make you productive… but that, I cannot promise.
This is the first installment in a three-part soup series in which I will attempt to convince you that you can handle homemade soups even if you’re as lazy as I am.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5
Ingredients:
1 cup pasta shells
1.5 cups carrots
1.5 cups (approx. 2) zucchini
1 small onion
2 tablespoons olive oil
15-oz. (1 can) cannellini beans, drained
14.5-oz. (1 can) seasoned diced tomatoes, drained
14.5-oz. vegetable broth
2 teaspoons basil
Salt and pepper
Parmesan cheese
Photo by Theo Lee
Directions:
1. Bring three cups of water to a boil and cook pasta for time recommended on box.
2. Chop carrots, zucchini and onions into bite size pieces.
Photo by Theo Lee
3. Combine carrots, zucchini and onions in microwave-safe bowl and add olive oil. Microwave covered on high power for 4 minutes.
4. Combine carrots, zucchini, onions, drained pasta and all other ingredients except cheese in large microwave-safe bowl. Microwave covered on high power for 8-10 minutes. Sprinkle liberally with cheese.
Photo by Theo Lee
6. Enjoy the hug for your insides that is this soup!