Quick Italian Minestrone Soup

Kim Biegacki


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.


★★★★★ 3 votes

8 servings
20 Min
1 Hr
Stove Top


  • 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

  • ·
    shredded parmesan/romano cheese
  • ·
    fresh cracked pepper

How to Make Quick Italian Minestrone Soup


  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.

Printable Recipe Card

About Quick Italian Minestrone Soup

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

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