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Minestrone Pasta Bowl
Minestrone Pasta Bowl Eileen Goltz | Dairy
1 hour 30 minutes
30 minutes
8 servings

Not technically a soup but hey, it’s close and it’s really delicious so who cares what you call it.

  • 1 (16 oz.) package uncooked rigatoni pasta
  • 2 Tablespoons olive oil, divided
  • 2 teaspoons Italian Seasoning Mix, divided
  • 1 large zucchini
  • 1 large carrot
  • 8 oz. mushrooms
  • 2 garlic cloves, pressed
  • 1 (26 oz.) jar spaghetti sauce
  • 1 (15 oz.) can garbanzo beans, drained and rinsed
  • ¼ cup (1 oz.) grated fresh Parmesan cheese

  1. Cook pasta according to package directions and drain.
  2. Return pasta to stockpot; add 1 Tablespoon of the oil and 1 teaspoon of the seasoning mix, stirring to coat. Cover and keep warm.

  3. Meanwhile, slice zucchini and mushroom; chop carrot.
  4. Heat remaining oil in skillet over medium heat until hot. Add garlic and stir-fry 1 minute. Add zucchini and carrot; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
  5. Add mushrooms, spaghetti sauce, garbanzo beans and remaining seasoning mix. Cook, stirring occasionally, 5 to 6 minutes or until sauce is bubbly and heated through.
  6. Transfer pasta to a large bowl. Carefully pour sauce over pasta.
  7. Grate Parmesan cheese over pasta and serve immediately.