Sauces aren’t the only ones getting pasta love—pasta noodles love soup, too! This hearty minestrone is a perfect meal for a chilly autumn or winter day, and this recipe is courtesy of The Toneman. The thing that’s great about this soup is that it makes A LOT, so you can make not only your tummy happy, but your friends’ tummies as well. What’s that? You live alone in a log cabin in the woods, away from civilization, and you don’t want to eat the whole pot of soup in one sitting? Don’t worry. You can freeze portions of this soup and reheat it for another day. No freezer in the log cabin? Freeze it outside in the snow. Just watch out for bears. Makes 4-6 servings
Pasta Shells (Small)
1 can Diced Tomatoes
1 can of beans (kidney, romano, mixed etc.), rinsed
1 can of lentils, drained
1 head of broccoli, cut into bite size pieces
2 carrots, sliced into circles
1/2 an onion, minced
2 cloves of garlic, sliced
1 sweet potato, diced
Salt & Pepper
Bouillon cube (optional)
In a large saucepan, heat olive oil over medium heat. Add onion and diced tomatoes and simmer for about 5 minutes. Add lentils, beans and garlic, simmering for about 5 more minutes. Then, add about 1 cup of water for every serving (that’s what I usually do, you can eyeball it). Feel free to add a bouillon cube to the water (follow directions on package). Add the rest of the ingredients, cover the soup and let it simmer (but not boil), stirring occasionally. Add pepper to taste (and salt, if you didn’t use bouillon). Soup should be ready in about 30 minutes or so.
While the soup is cooking, boil a pot of water for the pasta shells (or other bite size, soup-worthy pasta). Cool pasta according to package, and drain when ready. Once minestrone is ready (vegetables should be tender), add the noodles to the large saucepan. Stir it all together, serve and enjoy!
*Tip: Pasta doesn’t always freeze very well, so if you plan on freezing portions of this soup, don’t mix pasta and soup in the large saucepan. Instead, mix it in each bowl that you serve, or, if you have enough saucepans, mix soup and noodles in one pot, and leave the remaining soup (without noodles) in another. Let it cool, then transfer to freezable containers.