Quick Italian Minestrone Soup

Kim Biegacki

By
@pistachyoo

Wow, what a comforting bowl of soup. I love the savoy cabbage in the soup as it is lighter in flavor and cooks up faster than other cabbages. Plus, I love all the veggies in it and eating a bowl of this soup on a cold winter's night. I hope you enjoy it too.

Weight Watcher value:4 points for 1 1/3 cup of Minestrone! A great dish to fill up on.


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Comments:

Serves:

8 servings

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1/4 c
onion, minced or dehydrated onion
1 - 2 can(s)
diced tomatoes w/italian seasonings
2 medium
carrots, thinly chopped
2 medium
celery stalks, thinly chopped
1/2 medium
savoy cabbage, shredded
1 can(s)
dark kidney beans, rinsed and drained
1 can(s)
garbanzo or cannenelli beans, rinsed and drained
6 c
reduced-sodium chicken or vegetable broth more if necessary
1 Tbsp
basil, dried
1 Tbsp
beau monde
2 - 3 tsp
fresh cracked pepper
2 Tbsp
celery flakes
4 clove
garlic, minced or dehyrated garlic
2 medium
yellow squash, sliced
1 medium
zucchini, halved and sliced
2 c
cavatappi, cooked

GARNISH

shredded parmesan/romano cheese
fresh cracked pepper

Directions Step-By-Step

1
Put all ingredients in a pot on the stove (except, zucchini, squash and noodles) and cook it only about an hour. Since I used Savoy cabbage it cooks up much quicker.
2
Put your zucchini and squash in about 15 minutes before serving and cook your noodles up at the same time.
3
Add your cooked noodles to the bowl.....measure them out 1/2 or whatever your allotment of pasta is.
4
Next ladle your minestrone soup over your noodles, add some fresh cracked pepper and a dash or two of parmesan and romano cheese.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Low Sodium
Other Tag: For Kids