This Minestrone soup is fast, easy, and simple. Full of nutritious ingredients, cozy flavors, and everything to help your family get through cold winters, like what’s in MN. Serve up this soup with homemade bread and salad for a wonderful family dinner.
Gah. It snowed last night in MN. No really, white flakes that came down from the skies and stuck to the grass. And here’s the thing… no matter how much you KNOW it snows and is cold in MN, or how many years you have lived there, no matter how much you might say you LIKE the cold and wet and snow… it’s a bit ol’ fat lie. Who really likes being cold and wet? Or shoveling off their car simply to get milk? Sure, it’s ridiculously pretty. And charming, and summers in MN are epic. That must be why we deal with it right?
This hearty and easy Minestrone Soup is one of many warm soup recipes that’s great in the cold death days of the MN winter.
It’s easy to make, hearty and darn delicious.
A bowl of this soup by the fire with a dog cuddled on one side and a kid on the other? Take THAT winter.
The secret to easy Minestrone Soup? Ragu®. No, really. Yummy! This sauce is already packed full of spices and flavors and keeps things super simple. Simple, that’s a good word.
No artificial flavors, artificial colors, or high fructose corn syrup.
That’s a good sentence.
And this recipe has garbanzo beans and small pasta (let your kids pick out some fun shapes!) to put “meat on your bones”.
Adding pasta and beans gives some oomph to this Minestrone Soup that helps this recipe feed a family and gets kids to the table for dinner with enthusiasm.
This is a sponsored conversation written by me on behalf of Ragu. The opinions and text are all mine.
- 2 tablespoons butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 cup chopped carrots
- 4 cloves garlic, minced
- 1 jar Ragu® Pasta Sauce (any flavor is fine)
- 32 oz vegetable broth
- 1 14.5 oz can garbanzo beans, drained
- 1 cup dried small pasta
- 1 tablespoon basil (dried works fine)
- 2 tablespoons salt
- 1 tablespoon pepper
- 2 cups fresh spinach
- breadcrumbs & goat cheese (for serving)
In a large soup pot saute the veggies in the butter for about 5 minutes, or until soft.
Add the garlic and saute for 1 more minute.
Pour in the Ragu® and veggie broth. Bring to boil and simmer for 20 minutes.
Add the beans, pasta, and spices. Low boil for an additional 20 minutes.
Right before serving, add the spinach to wilt for 30 seconds.
Serve with bread crumbs and goat cheese on top of each bowl.
Note: The breadcrumbs and goat cheese bring a great texture and creaminess to the soup. Give it a try your first time!