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Warming up with 10 minute Minestrone

February 3, 2011

hot soup on a cold day

One thing about all the warning that a storm was heading our way–people flocked to their local stores to gather supplies. The stores were packed and the shelves were bare, including Al Dente Pasta. I always say, “as long as you have a bag of pasta in your cupboard, you can survive just about anything” and it seems like a lot of people were feeling that way.

Nevertheless, many of my friends will attest to the fact that I am often caught without pasta in my cupboard. Kind of like the cobbler and the shoes. Sure enough, at the last minute, I had decided to invite Jenn Weber over for a bite to eat. She is one of my new Art and Design student friends and doing her senior thesis on a food related subject. My cupboard and fridge were unusually bare, but look what I pulled quickly together with just a jar of Monique’s Marinara, a few zucchini, some frozen peas, a can of beans and a little Parmesan. She was completely satisfied and we had a blast. To top it off, it is Thursday, and this recipe certainly qualifies for a Three Ingredient Thursday recipe. And you know what that means. We’ve kept our promise and have now posted Three, Three Ingredient Thursday Recipes. We are on a roll

Monique’s 10 Minute Minestrone

2 Tbsp. Olive Oil

2 zucchini, quick dice

1 cup frozen peas, just run some hot water over and finish cooking in soup

1 jar Monique’s Marvelous Marinara

4 cups (32 oz.) chicken or vegetable stock

1 can beans of choice


In a 2 quart stock pot, saute zucchini in olive oil. When soft add Marinara sauce, peas and stock. Add beans. Bring to a gentle boil and it’s ready to go! Serve with Parmesan.


Variations: This Minestrone can be made with any of Monique’s sauces-Rustic Roasted Garlic, Outrageous Olive and Caper or the Luscious Leek and Sundried Tomato. Think about it. Since our sauces are sweetened with fresh, grated carrot, that means you are getting carrot, onion, tomatoes, garlic, herbs and seasonings, all in one jar and without cutting anything. In terms of other addtions, you could add spinach, kale, cooked sausage, leftover pasta.  Amazing, if I must say so myself.


Last but not least. This is also a great way to use leftover sauce, for a small amount of soup, enough for a starter or just 2 people.



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