Hearty Minestrone Soup

Prep: 20 minutes Cook: 1 hour


This is a quicker version of our favorite Minestrone Soup using canned beans instead of the dried kidney beans. All of the delicious flavor is still here though, and it makes a hearty meal for several people with a loaf of fresh bread.


  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 carrot, sliced
  • 1 tsp garlic, crushed
  • 6 cups vegetable broth
  • 1/2 cup green beans, cut in 1 inch pieces
  • 1 1/2 cups potatoes, chunked
  • 1 1/2 cups cabbage, shredded
  • 14.5 ounce can chopped tomatoes
  • 8 ounce can tomato sauce
  • 15 ounce can garbanzo beans, drained and rinsed
  • 15 ounce can cannellini beans, drained and rinsed
  • 1/4 cup parsley flakes
  • 1 1/2 tsp dried basil
  • several twists freshly ground pepper
  • 1/2 cup uncooked pasta


Place the onion, celery, carrots and garlic in a large pot with 1/4 cup of the vegetable broth. Cook, stirring occasionally until vegetables soften slightly, 2 to 3 minutes. Add the remaining broth and all of the ingredients except the pasta. Bring to a boil, reduce heat, cover and cook for 45 minutes. Add the pasta, mix in well and continue to cook for another 15 minutes until pasta is tender.