Easy Minestrone Soup
Recipe type: Soup
Serves: 4-6
With pantry/refrigerator staples, this hearty, healthy soup comes together in no time.
  • 3 large stalks celery, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 28-oz can diced tomatoes
  • 2 zucchini, diced
  • ⅓ large cabbage, chopped
  • 1 15-oz can navy beans
  • 1 15-0z can kidney beans
  • 6-8 cups vegetable stock (I usually end up adding the last two cups because the pasta absorbs the stock after a while)
  • 1 cup pasta (I used cavatelli; don't be tempted to add more than this)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • no-salt seasoning
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • Chopped Parsley for garnish
  • Grated Parmesan for garnish
  1. In a large pot, sauté the celery, onion and carrot in olive oil over medium-high heat. Add the dried thyme and dried sage. Cook for 5-6 minutes until the vegetables are slightly caramelized.
  2. Add the diced tomatoes, beans and stock and bring to a boil. Simmer for about 10-15 minutes to allow the flavors to come together.
  3. Add the pasta, zucchini and cabbage about 7 minutes before you turn off the heat. This will be just enough time for the pasta to cook and the cabbage and zucchini to become a bit tender. Season with salt and pepper, to taste.
  4. Ladle in bowls and garnish with chopped parsley and Parmesan cheese.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/11/easy-minestrone-soup/