Easy Minestrone Soup makes a great meatless meal with tomatoes, zucchini, corn, white beans and pasta. You'll love this hearty bowl of soup!
Servings: 6servings
Prep Time: 10 minutesmins
Cook Time: 30 minutesmins
Total Time: 40 minutesmins
Ingredients
1tablespoonolive oil
1cuponion, chopped
1/2cupcarrots, chopped
1/2cupcelery, diced
1teaspoongarlic, minced
2cupsgreen cabbage, chopped very thin
32ouncescrushed tomatoes
4cupsvegetable broth
1tablespoonItalian seasoning
1teaspoonsalt
1teaspoonblack pepper
1cupgreen peas, frozen
15ounces cannellini beans, rinsed and drained
1cupzucchini, chopped, about 1 small
1cup baby spinach, optional
1cupditalini pasta, uncooked
1teaspoon crushed red pepper
1/2 cupParmesan cheese, grated, for garnish
Instructions
In a Dutch oven over medium heat, add olive oil and sauté the onions, celery and carrots for 5 minutes. Add the sliced cabbage and minced garlic and continue cooking for another 5 minutes.
Add the crushed tomatoes, vegetable broth, Italian seasoning, salt and black pepper. Stir in the remaining vegetables, cover the pot with a lid and simmer on low for 20 minutes.
Remove the lid and add the pasta and crushed red pepper, if desired. Cook for 10 more minutes. Serve the soup with a salad and bread for a complete meal. Bowls can be topped with grated Parmesan cheese before serving. Recipe makes 6 servings.
Equipment
1 Dutch oven
Notes
Substitutions:
Vary the pasta that is used in the soup to what your family likes the best. We adore ditalini due to its small size and the fact that it cooks very quickly. Using other small pasta shapes, like elbow macaroni, orzo or spaghetti broken into small pieces is also a great choice.
Add kale to the mix to replace the green cabbage. It gives the soup vibrant color and provides texture as well.
Chickpeas or garbanzo beans can be used instead of cannellini beans. They are just as hearty and will add great flavor.