Extra-Veggie Minestrone Baby Soup (for Big Kids too!)
With a streamlined method and a quick cooking time, this veggie-packed baby soup (that big kids and parents will also enjoy!) is filled with vegetarian protein and super yummy Italian flavors.
Add the olive oil to a large pot set over medium heat. Add the onion and garlic. Stir to coat. Sprinkle with salt if using. Cook for 4 minutes.
Add the beans, tomato sauce, stock, and Italian seasoning. Turn heat up to high and bring to a boil.
Reduce heat to medium-high, or to a simmer, and add pasta. Cook for 8 minutes or until pasta is just soft.
Stir in the frozen vegetables and cook for an additional 2 minutes. Turn off heat. Add additional liquid if you'd like it to have more liquid.
Serve topped with grated Parmesan, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Add a little additional water or broth when reheating as desired as the pasta will likely continue to absorb the liquid.
Use a small shape pasta like mini shells, ditalini, or elbows so the cooking times in the recipe work well. You may need to cook a little longer if you use a larger shape.
Swap in a package of just one veggie (as opposed to the veggie medley) if you prefer. You could do all corn or green beans.
If the kids don't love bits of onion and garlic, omit it and add 1/2 teaspoon each of garlic and onion powder.
Omit the salt if making for a baby and salt your own portion to taste.
Double the recipe to make a larger quantity.
Add more water or broth to make it soupier if you prefer.