Minestrone in Minutes

This minestrone strips the classic Italian vegetable soup down to weeknight speed. Frozen mixed vegetables and canned kidney beans do the prep work for you, while cubed potatoes add the heft that makes this a full meal in a bowl.

Onions and garlic get a five-minute saute in oil first to build the flavor base. The potatoes go in with the vegetable broth and simmer for 10 minutes until just tender, then the frozen vegetables and beans join for another 10 minutes. That staggered timing keeps the potatoes from turning to mush while the frozen vegetables cook through.

Italian seasoning handles the herb component in one shake. A generous snowfall of grated Parmesan on each bowl at serving adds the salty, umami kick that pulls everything together.

Kitchen Tips

• Cut the potatoes into uniform half-inch cubes so they cook evenly. Bigger chunks won’t be tender by the time the other vegetables are done
• Don’t thaw the frozen vegetables before adding them. They go straight from the bag into the simmering broth
• Drain and rinse the kidney beans to remove the starchy canning liquid that can make the broth cloudy
• This soup thickens as it sits. Add a splash of broth or water when reheating leftovers

Variations

• Add a cup of cooked small pasta like ditalini or elbow macaroni in the last few minutes for a heartier bowl
• Stir in a can of diced tomatoes with the broth for a more traditional red minestrone
• Swap kidney beans for cannellini beans or chickpeas