How often do you cook Mr. Noodles? I made it many times as a student.
For some crazy reason I thought those tiny freeze-dried vegetables (that float in the broth) provided some real nutritional benefit. Silly vegetable-starved brain. 🤣
It is why we’re excited to hook you up with this 15-Minute Minestrone Recipe. It’s a fun spin on Nonna’s classic version. And it has REAL vegetables – minus the peeling, dicing or vegetable scraps to clean afterwards.
Here’s how to make in 3 simple steps. ⬇️⬇️⬇️
STEP #1: Visit the Frozen Food Aisle
Look for frozen vegetables that are diced – like these frozen Spaghetti Vegetables.
No chopping, and the extra vegetables won’t spoil in a week so they can be used again to make another soup or stew.
STEP #2: Make the Minestrone
To keep the clean-up to a minimum, cook the mini cheese-filled ravioli first. Then drain and set aside.
Use the same pot to prepare the broth using the frozen veggies, oregano, canned tomatoes (preferably diced), and vegetable broth. Mess minimized!
STEP #3: Dig In
Oh wait! Before you dig-in you’ll want to know this hot tip from one of our recipe testers. ⬇️⬇️⬇️
“Keep the cooked pasta and the broth separate when storing.”
The reason is the mini raviolis will blow up like a balloon if you store them in the broth. It’s one of those cooking tips no one ever seems to mention.
So what will be on the menu this week? Mr. Noodles? Or a Cozy Minestrone to Master Your B.E.W in record time. Recipe below. ⬇️🍲⬇️
Happy Cooking!
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15-Minute Minestrone Soup
With cheese filled ravioli and diced vegetables
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Makes: About 4 Servings | Prep Time: About 15 Minutes
INGREDIENTS
- 2 cups frozen cheese ravioli (or pasta of your choice)
- 1 teaspoon olive oil (or vegetable oil)
- 2 cups diced frozen vegetables
- 1 teaspoons dried Italian seasoning (or use dried oregano)
- 1 can (13 oz / 398 ml) diced tomatoes
- 3 cups broth (vegetable or chicken)
- salt and pepper
HOW TO MAKE
- Cook pasta in a medium pot as per package directions. Drain and set aside.
- 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. Add Italian seasoning, tomatoes and broth. Stir.
- To serve, ladle soup into a bowl. Add desired amount of cooked pasta. Enjoy!
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Brent Garell (hey that’s me!) is the founder of College Recipe Cafe. He is the author of The Cook-a-Palooza Experience, 15-Minute Money Saving Meals for Students and your guide inside the Cafe’s e-learning site Cooking Pro Jumpstart.
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