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


1Put 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.
2Put your zucchini and squash in about 15 minutes before serving and cook your noodles up at the same time.
3Add your cooked noodles to the bowl.....measure them out 1/2 or whatever your allotment of pasta is.
4Next 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