No matter where you have minestrone soup it probably won’t be the same twice. It’s one of those soups that have little variations. This version is a quick and easy version. If you’re running late or just want a quick soup to warm up this is it. It’s semi-homemade. It uses a can of vegetable soup. I like Progresso soups but you can use whichever you prefer. The can size is approximate also. Whatever is closest if you can’t find the exact size will work.

INGREDIENTS:

¼ cup orzo or other small pasta

salt

1 can of Progresso Vegetable Soup (19 oz. can)

1 can Canellini (white) or Red Kidney Beans (15 oz. can)

2 tablespoons freshly grated Parmesan cheese

DIRECTIONS:

1. Bring a small saucepan of water to a boil. Add the orzo and salt to taste. Cook, stirring occasionally, until the orzo is tender (al dente). Drain the pasta, reserving a little of the water.

2. In the meantime, heat the soup and beans to a simmer in a medium saucepan.

3. Stir in the cooked pasta. Add a little of the reserved cooking water if the soup is too thick. Turn off the heat and stir in the cheese.

Serve immediately

Serves 2