Minestrone in Minutes (Potato Board)

This stripped-down minestrone trades the usual hour of simmering for a 35-minute shortcut that still delivers a full, hearty bowl of soup.

Cubed potatoes simmer in vegetable broth until just tender, then frozen mixed vegetables and kidney beans go in for the final stretch. Italian seasoning ties it all together, and a shower of grated Parmesan on top adds that salty, nutty finish every good minestrone needs.

The potatoes are the real backbone here. They break down slightly at the edges during cooking, which thickens the broth naturally without adding cream or a roux. Cut them into even half-inch cubes so they cook at the same rate as everything else.

Kitchen Tips

• Sauté the onions and garlic until they’re soft and fragrant before adding the broth. This builds a flavor base that makes the soup taste like it simmered all afternoon.
• Don’t overcook the frozen vegetables. Adding them in the last 10 minutes keeps them from turning mushy.
• Use Parmigiano-Reggiano rinds tossed into the broth while simmering for an extra layer of savory depth. Fish them out before serving.

Variations

• Add a can of diced tomatoes with the broth for a more traditional red minestrone.
• Stir in cooked small pasta (ditalini or elbow) at the end for a thicker, more filling soup.
• Swap kidney beans for cannellini or chickpeas depending on what’s in the pantry.