This Weeknight Minestrone is the speedy version of the classic Italian Soup. It’s fast, it’s easy, but it tastes amazing!
I know you need a really easy, delicious dinner recipe this week before you have to crack down on all the Thanksgiving cooking to be done. This Weeknight Minestrone is the perfect dish because it’s so easy, just a few minutes prep time, and you’ll end up with a dinner that’s still totally worthy of your holiday guests.
This is my favorite kind of meal – very little work for a very big flavor payoff.
This recipe is from Laura Vitale’s new cookbook, Laura in the Kitchen: Favorite Italian-American Recipes Made Easy. The “Made Easy” part had me excited to get my hands on a copy right away and the book does not disappoint.
All of the recipes are delicious, simple, and approachable – says this single mother cooking for four hungry kids!
Do you already know Laura Vitale from her very popular YouTube cooking channel? If you haven’t had the pleasure, go check her out and, like more than 2 million other subscribers, you’ll fall in love with her easy going, fun style.
I got stuck in the first section of the book, Quick Fix Suppers, for a couple of weeks. That’s where I found this Weeknight Minestrone, that has become a fast family favorite. There’s a good mix of American with Italian and you’ll find perfect weeknight meals like “Speedy Weeknight Cheeseburgers” and “Pasta alla Norma with Sausage Meatballs.”
Our family favorites from this section of the book, after this Weeknight Minestrone, are “Sausages with Black Lentils,” which we served with a hunk of crusty bread and quite literally licked our bowls clean, and “Quinoa Salad with Poached Salmon,” because it tastes so good and has the added benefit of making you feel great for eating such a healthy dinner.
There’s more to the book though than just quick fix dinner recipes. Laura also shares favorite Leisurely Entrees, some Super Simple Salads & Sides, and Irresistible Desserts. There’s even a whole section just for Cookies!
It’s a really great mix of recipes paired with beautiful food photography and clear, simply written instructions.
Obviously I think you should get started with this Weeknight Minestrone because it’s so good! It will make you feel like you’ve totally mastered the art of Italian cooking when you take your first bite!
And when you get your hands on a copy of this book, make sure you try the Cannellini Beans with Pancetta & Spinach – so incredibly good, the Pumpkin Pie Spice Twists, which will be perfect for your holiday entertaining.
Since it’s the season of giving, I am so happy to be able to give FOUR copies of this fantastic cookbook away to you, my favorite blog readers. Get the Weeknight Minestrone Recipe and Enter to Win below:
- 1 small yellow onion, quartered
- 2 ribs celery, cut into a few large pieces
- 1 large carrot, cut into a few large pieces
- 3 tablespoons olive oil
- 6 cups vegetable broth
- 1 (14.5 oz) can kidney beans, rinsed and drained
- 1¼ cups marinara sauce
- 2 teaspoons Italian seasoning
- 2 small zucchini, sliced
- 2 cups green beans, cut into ½ inch pieces
- 10 oz (1¼ cups) ditalini pasta
- 2 cups fresh baby spinach
- 5 fresh basil leaves, torn
- salt and pepper to taste
- freshly grated Parmigiano-Reggiano
- In a food processor, pulse the celery, onion, and carrot until finely chopped.
- In a large stock pot, heat the olive oil over medium-high heat. Add the processed vegetables and saute for about 5 minutes.
- Add the broth, kidney beans, marinara, and Italian seasoning. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
- Add the zucchini, green beans, and pasta. Cook at a low simmer until the pasta is al dente - about 10 minutes, stirring occasionally.
- Remove from heat. Stir in the baby spinach and basil. Season to taste with salt and pepper. Serve topped with freshly grated parmigiano
I served this with my Savory Cheese Muffins, but it would also be good with a loaf of crusty bread.
I received copies of Laura in the Kitchen from the publisher for review and giveaway purposes. All opinions and experiences are entirely my own.