sallye bates


This is my skinny version of the Italian classic Minestrone soup. You will notice to cut down on the calories, that it calls for just a smidgen of pasta. However, I don't think it loses any of the flavor or goodness of the traditional version.

You be the judge when you try it.

★★★★★ 1 vote
4 generous servings
5 Min
40 Min
Stove Top


ribs celery
1 medium
white onion
1 medium
1 medium
1 clove
1/2 medium
head of cabbage
2 Tbsp
olive oil
1 can(s)
diced tomatoes, 14-16 ounce size
2 tsp
fresh basil (or 1 tsp dried)
2 tsp
fresh oregano (or 1 tsp dried)
4 c
(32 ounces) chicken broth (low sodium/low fat)
1 c
green beans
1/4 c
quinoa or orzo
1/2 tsp
each salt and ground black pepper


1Clean celery and cut into 2" long pieces, place in food processor.

Peel onion, quarter and place quarters in food processor.

Peel garlic clove and add to food processor.

Pulse until coarsely chopped. Set aside.
2Cut zucchini and carrot into thin slices.
3Shred cabbage coarsely.
4Place heavy large saucepan over medium high heat. Add olive oil.
5When oil just begins to "ripple", stir in the celery/onion/garlic mixture and cook, stirring frequently until vegetables are translucent (do not brown)
6Add carrots and cabbage and continue to cook, stirring frequently just until cabbage begins to wilt.
7Add tomatoes and beef broth to saucepan, then add spices.

Add orzo or quinoa.

Turn heat down to low and simmer for 20 minutes at a low heat.
8Add water if needed to keep about 4 to 6 cups of liquid. The pasta will soak up a lot of liquid.

Add zucchini and green beans, and continue to cook for about 10 more minutes until vegetables and quinoa are tender.
9Serve while hot.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy