15 Minute Minestrone

Dear Cooking Cherubs,

Today I offer an extremely easy, incredibly fast little meal for those nights when the day didn't go right and you don't have time to make the stinkin' filet mignon with beurre blanc et fromage de campagne (I have no idea what language that is.)

I threw this soup together one night when I also had no time to go to the store for anything because my peeps were starving and wanted dinner RIGHT NOW. It's fast. It's affordable. And it's totally non-funky. Unless you consider crushed tomatoes and cabbage funky. (Don't let the cabbage scare you. It's massively good for you and you can't taste it. Just there for texture. And vitamins. And to make the soup look like it has stuff in it. Promise.)

So without further ado because this recipe is so fast that too much ado will make you miss it:

Fifteen Minute Minestrone Soup
2 cans chicken broth

1 cup water

1 can (28 oz) CRUSHED tomatoes (Not diced, not smooshed, not chopped, CRUSHED. And none of that "Basil And Garlic Added" business either. I hate it when they do that.)

1 16 oz package frozen mixed vegetables (I know. And I don't even believe in frozen mixed vegetables. What's the world coming to?)

1 can Great Northern Beans, drained (My recipe says "white kidney beans." Wha? There's no such thing, I swear. No idea what I was thinking.)

1 clove garlic, minced

1 cup shredded cabbage (If you hate that whole business where you accidentally shred part of your finger into the cabbage, just slice it fine. The cabbage. We don't want bits of you in the soup. No offense. I'm sure you're delicious.)

1/2 tsp. dried oregano (Scant. I'm more of a basil person, myself.)

1/2 tsp. dried basil (Or 1 Tbsp fresh basil, which is mucho bettero. Don't go crazy on the dried stuff or the flavor will take over.)

1/3 tsp pepper

1 cup Minute Rice

-Bring broth, water, tomates and galic ("galic"? What am I, from Boston? Garrrrlic.) to boil in large saucepan.

-Add veggies, beans, cabbage, oregano, basil and pepper. Return to a boil.

-Reduce heat; cover and simmer 8 minutes or until veggies are done

-Stir in rice; cover. Remove from jeat. Let stand 5 minutes.

-Top with freshly grated parmesan cheese, if you've got it. Or even if you don't.

-Great with French or Pugliesa bread. (I know. I'm so impressed that I know that word. "Pugliesa." Makes me feel all international. When in reality I'm just all Costco.)

Again with the Pictures:

Ya got yer tomatoes (crushed), broth and water here.
Live-action shot of veggies going into the soup-jacuzzi.
Great Northerns. Not White Kidneys. That's ridiculous. They'd have to be albino.
Mon petit chou.
Garlic, minced. I used to keep fresh garlic on hand but it would shrivel up before I could use all of it. I love the bottled stuff. And it lasts forever. Almost.
Beautiful freshly ground pepper. And don't you just love prep-bowls?
Stirring it all together. T-minus 10 minutes.
Easy-Peasy Minute Rice. Thank you, inventors of the Rice of Minutes.
Annnnnd . . . The Minestrone. Waiting for shavings of Parmesan and a slice of warm Pugliesa. That's what I'm talking about.
(And no, that is not a growth coming out of the top of my saucepan. It's a random and clearly used crepe pan. How embarrassing.)
The End. And because the soup took so little time you can go knit afghans for all the puppies in your neighborhood. It's been a heck of a blizzard, yeah?


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