Wow, what a comforting bowl of soup. I love the savoy cabbage as it is lighter in flavor and cooks up faster than other cabbages.
January 10th, 2020,
I've added to this recipe and updated with stewed tomatoes which I cut up before adding to the soup. They add a slight sweetness to this most delicious broth. This is a light and refreshing bowl of soup and perfect for your meatless Monday meals.
serves12 servings at least
prep time15 Min
cook time45 Min
carrots, thinly chopped
zucchini, diced or sliced
yellow squash, sliced
diced tomatoes w/italian seasonings
dark kidney beans, rinsed
cannelini beans, rinsed
stewed tomatoes, italian-style
2 - 3 tsp
fresh cracked pepper
celery flakes (optional)
ADD DITALINI 1/2 BEFORE SERVING SOUP
ditalini pasta, dry add to soup
How To Make
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.
Put your zucchini and squash in about 15 minutes before serving and cook your noodles up at the same time.
Add your cooked noodles to the bowl.....measure them out 1/2 or whatever your allotment of pasta is.
Next ladle your minestrone soup over your noodles, add some fresh cracked pepper and a dash or two of parmesan and romano cheese.
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