Quick Minestrone Soup Recipe

  • 1/4 cup olive oil
  • 1 small onion, coarsely chopped
  • 4 cloves garlic, crushed in a garlic press
  • 4 ounces prewashed and cut kale
  • 1 (16 ounce) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli
  • 1 (14.5 ounce) can petite diced tomatoes in juice
  • 1 cup ditalini pasta or small elbow macaroni
  • 5 1/4 cups reduced-sodium chicken broth
  • 2 cups water
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (19 ounce) can cannellini beans, rinsed and drained
  1. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and saute, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
  2. Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.