Quick Italian Minestrone Soup

13
Kim Biegacki

By
@pistachyoo

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.

Rating:

★★★★★ 3 votes

Comments:
Serves:
12 servings at least
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • FRESH VEGGIES

  • 4 medium
    carrots, thinly chopped
  • 3 medium
    celery, sliced
  • 1/2 medium
    cabbage, shredded
  • 1 medium
    onion, chopped
  • 2 medium
    zucchini, diced or sliced
  • 2 medium
    yellow squash, sliced
  • 4 clove
    garlic, chopped
  • CANNED INGREDIENTS

  • 3 box
    vegetable broth
  • 2 can(s)
    diced tomatoes w/italian seasonings
  • 1 can(s)
    dark kidney beans, rinsed
  • 1 can(s)
    cannelini beans, rinsed
  • 2 can(s)
    stewed tomatoes, italian-style
  • SEASONINGS

  • 2 - 3 tsp
    fresh cracked pepper
  • 1 Tbsp
    beau monde
  • 1 Tbsp
    basil, dried
  • 1 Tbsp
    celery flakes (optional)
  • ADD DITALINI 1/2 BEFORE SERVING SOUP

  • 1 c
    ditalini pasta, dry add to soup
  • ·
    cavatappi

How to Make Quick Italian Minestrone Soup

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.

Printable Recipe Card

About Quick Italian Minestrone Soup




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