Minestrone Soup in 15 Minutes: Quick Win Wednesday


Minestrone Soup in Minutes. Easy soup recipe for college and university students.

Level of Effort: Easy
Cost of Ingredients: $6.01
Nutrition Info (1 bowl):  286 calories, 5.6 g fat, 9.2 g protein, 5.7 g fiber, 48.8 g carbs

Check out what I found at the grocery store the other day!

Frozen diced vegetables for soup.

OK it may not be as enticing as a bag of chocolate covered almonds but when you stop to think about how this can help with cooking it has plenty of appeal.

Even though the bag says vegetables for spaghetti sauce, why limit it to just that. Use it in stews, slow cooker dishes or to make a hearty Minestrone Soup!

Homemade Minestrone vs. Mr. Noodles

Mr. Noodles was my soup of choice as a student. The funny thing is, I actually thought I was getting some kind of healthy benefit from the tiny freeze-dried vegetables that float around in it. Silly vegetable starved student brain.

Diced frozen vegetables make cooking at college or university easier.

This homemade minestrone is packed with nutrient rich vegetables to help prevent, or fight, a fall cold. And, the people at the frozen vegetable factory have kindly peeled, seeded, and diced the vegetables to ensure this nourishing soup is extra easy to prepare.

Broth for Minestrone Soup

Heat the veggies in a pot, add garlic, sprinkle in oregano, add canned tomatoes, and then simply pour in vegetable broth. Once heated, cheese filled pasta makes it hearty. A warm meal to enjoy at the end of a long fall day.

Minestrone Soup in Minutes. Easy soup recipe for students

Mr. Noodles can’t compete with that!

 Like the Soup?
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Minestone Soup
Minestrone Soup with Cheese Filled Ravioli and Vegetables

Minestrone in Minutes. Easy soup recipe for college and university students.

Printable Recipe

MAKES: 4 Bowls of Soup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

INGREDIENTS

  • 2 cups frozen cheese ravioli [$1.88]
  • 1 tsp olive oil (or vegetable oil) [$0.03]
  • 2 cups diced frozen vegetables [$1.08]
  • 1 clove garlic, minced [$0.01]
  • 1 tsp dried oregano [$0.06]
  • 1 can (18 oz / 540 ml) stewed tomatoes [$1.19]
  • 3 cups vegetable or chicken broth [$1.76]
  • salt and pepper [$0.00]

HOW TO MAKE

  1. Boil pasta in water in a medium pot as per package directions. Drain and set aside.
  2. Heat oil in the same pot over medium heat. Add vegetables. Lightly season with salt and pepper. Cook and stir until vegetables begin to thaw and soften, about 3 minutes.
  3. Add garlic, oregano, tomatoes and chicken broth. Stir and break up tomatoes with a spoon.
  4. Heat soup and ladle into a bowl once hot. Add desired amount of cooked pasta to bowl.

Note: The reason the pasta is kept separate is it will keep absorbing the broth and expand.

How to make Minestrone Soup

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