quick italian minestrone soup

★★★★★ 4 Reviews
pistachyoo avatar
By Kimberly Biegacki
from Canfield, OH

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.

★★★★★ 4 Reviews
serves 12 servings at least
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For quick italian minestrone soup

  • FRESH VEGGIES
  • 4 md
    carrots, thinly chopped
  • 3 md
    celery, sliced
  • 1/2 md
    cabbage, shredded
  • 1 md
    onion, chopped
  • 2 md
    zucchini, diced or sliced
  • 2 md
    yellow squash, sliced
  • 4 clove
    garlic, chopped
  • CANNED INGREDIENTS
  • 3 box
    vegetable broth
  • 2 can
    diced tomatoes w/italian seasonings
  • 1 can
    dark kidney beans, rinsed
  • 1 can
    cannelini beans, rinsed
  • 2 can
    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
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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.
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