Everyone loves pizza for dinner, however, on a busy weeknight, it’s nice to not have to worry about waiting for one to be delivered to your house. This quick 30-minute minestrone soup has all of the flavors of a pizza, using simple ingredients you have in your fridge and in your pantry. It’s a fast, delicious, and flavorful weeknight meal, without the need for delivery. And, there are a few vegetables thrown in for extra nutrition.
There are times when I totally lie. You know, just little white lies, ones that won’t really hurt anyone. Today is one of those days. When I say to top this quick, flavorful, and amazing minestrone soup with a bit of mozzarella cheese, I’m saying so after totally using fontina cheese instead when I made it. Sorry, I know I should hang my head in shame, but honestly, I just didn’t feel like making a special trip to the market to buy mozzarella, especially when I had fontina hanging out in my fridge. I knew that it would pretty much look the same in the pictures and that I could just lie to y’all and move on with my life. Then, I felt guilty and decided to fess up. After all, I suck at lying, and my face usually shows it. Hell, I still have enough guilt whenever I use the word lie. I was totally taught to use the word fib instead. So, as you can see, I have some serious issues. Who knew that not having mozzarella in my fridge would cause such a ruckus.
Ingredients:
- 6 Cups Low-Sodium Chicken Broth
- 1 (15-oz.) Can Cannellini Beans, Rinsed & Drained
- 1 (14.5-oz.) Can Petite Diced Tomatoes
- 3 Carrots, Peeled & Thinly Sliced
- 1 1/2 Teaspoons Dried Oregano
- 1 Teaspoon Dried Basil
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Cups Pasta
- Sliced Pepperoni
- Shredded Mozzarella
- Sliced Olives
Directions:
- Place the broth, beans, tomatoes, sliced carrots, oregano, basil, salt, onion powder, garlic powder, and black pepper into a large Dutch oven or stockpot over high heat. Stir to combine.
- When the mixture comes to a boil, add the pasta, stir, and then cover. Cook for 15 minutes, or until the pasta is cooked through. Stir occasionally.
- On a microwave-safe plate, arrange several pepperoni slices between two paper towels. Microwave for 30 to 45 seconds, or until the pepperoni is crispy.
- Allow the pepperoni to cool slightly before tearing it into small pieces.
- Serve the minestrone soup garnished with crispy pepperoni, shredded cheese, and olives.
Suggestions:
- I used pipe rigate pasta for this recipe, however, you can use whichever type of pasta you choose. I suggest a medium-sized shell shape. Not too small, but not too large. The time the pasta takes to cook will differ depending on the size and the shape.
- I crisp up the pepperoni in the microwave to get rid of some of its fat. I also like the crispy texture it gives to this soup. You can use as much or as little pepperoni as you choose.
- You can add whatever type of toppings you like to this soup. If you like it on pizza, you’ll love it in this soup.
Improvements:
- Add crumbled sausage to the soup.
- For a creamier soup, replace 1-cup of the low-sodium chicken broth with heavy whipping cream.
- Replace the cannellini beans with red kidney beans.
Ingredients:
- 6 Cups Low-Sodium Chicken Broth
- 1 (15-oz.) Can Cannellini Beans, Rinsed & Drained
- 1 (14.5-oz.) Can Petite Diced Tomatoes
- 3 Carrots, Peeled & Thinly Sliced
- 1 1/2 Teaspoons Dried Oregano
- 1 Teaspoon Dried Basil
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Cups Pasta
- Sliced Pepperoni
- Shredded Mozzarella
- Sliced Olives
Directions:
- Place the broth, beans, tomatoes, sliced carrots, oregano, basil, salt, onion powder, garlic powder, and black pepper into a large Dutch oven or stockpot over high heat. Stir to combine.
- When the mixture comes to a boil, add the pasta, stir, and then cover. Cook for 15 minutes, or until the pasta is cooked through. Stir occasionally.
- On a microwave-safe plate, arrange several pepperoni slices between two paper towels. Microwave for 30 to 45 seconds, or until the pepperoni is crispy.
- Allow the pepperoni to cool slightly before tearing it into small pieces.
- Serve the minestrone soup garnished with crispy pepperoni, shredded cheese, and olives.
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