Tonight’s Dinner: Vegetarian Minestrone Soup

Soup on an autumn evening is so satisfying. Soup that takes just minutes to make is somehow even more satisfying. You can whip up a batch of this Vegetarian Minestrone soup in no time at all, leaving you plenty of time to attend to all the other, more important things in your life.

Minestrone Soup

Minestrone Soup

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups V8 juice
  • 4 cups vegetarian broth
  • 1/2 cup shell pasta
  • 1 (15 ounce can) chickpeas, drained
  • 1 (15 ounce can) red kidney beans, drained
  • 2 (14 oz cans each) diced tomatoes
  • 1 tsp. dried Italian seasoning
  • 1 tsp. sugar
  • 1/2 tsp. black pepper
  • 1 cup frozen carrots
  • 1 cup frozen green peas

In a large pot, heat olive oil and saute the garlic cloves in the olive oil, then add the V8, broth, and bring to a boil. Add the pasta, then cook until the pasta is tender, about 15 minutes. Once the pasta is cooked, add remaining ingredients, stir, and serve immediately with a loaf of crusty bread.