Easy Minestrone

You can make this in a soup pot or slow cooker. Directions below are for a soup pot. To make in a slow cooker, simply do steps 1 and 2 of the directions, then put everything in the slow cooker and cook 6—8 hours.


  • 1 cup onion: large dice (about ½ large or one medium)
  • 2 cloves garlic (finely chopped (about 1 Tablespoon))
  • 1 stalk celery, diced (about ½ cup)
  • 2 carrots sliced (about 1 cup)
  • 1 cup summer squash (zucchini or yellow: large dice)
  • 1 medium potato, peeled (large dice (about 1 cup))


  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 teaspoons dried basil
  • ½ teaspoon granulated or powered onion
  • ¼ teaspoon red pepper flakes (optional: use more if you like spicy)

Additional Ingredients:

  • 1 quart vegetable broth
  • 1 cup shredded cabbage
  • ¼ cup finely chopped parsley (optional)
  • 1 cup frozen string beans
  • 8-oz can garbanzo beans (about 1 cup with liquid)
  • 8-oz can red kidney beans (about 1 cup with liquid)
  • 1 cup canned chopped tomatos
  • ½ cup per person cooked pasta (your choice)
  • Grated parmesan or Romano cheese

On medium heat, sauté in 4 quart soup pot for 10 minutes:

  1. 2 Tablespoons olive oil

  2. Onion, garlic, celery, carrots, zucchini and potato

Add seasoning mix and sauté for 2 minutes.


    1. Vegetable broth

    2. Frozen string beans

    3. Shredded cabbage

    4. Tomatoes

    5. Garbanzo and kidney beans

    6. Parsley

    Bring to boil and simmer on low for about 12 minutes, or until potatoes and zucchini are tender when pierced with a fork.

      While soup is simmering, cook pasta in boiling water until desired doneness.

        To Serve

        1. Put ½ cup pasta in soup bowl.
        2. Ladle soup over top.
        3. Sprinkle with parmesan or Romano cheese.

        To make this soup a full meal, you can add open-faced cheese-topped bread (put a slice of your favorite cheese on a slice of bread and put under the broiler for about 1 – 2 minutes (just until the cheese melts).

        • Measurements for vegetables are approximate—it really doesn’t matter if you use a little over or under the amount given.
        • I always put the pasta in the soup bowls when serving—otherwise it will soak up too much broth.

        Time-Saving Tips

        • Refrigerated, peeled garlic
        • Pre-cut onion and celery
        • Frozen sliced carrots
        • Bagged shredded cabbage
        • Instead of cutting vegetables separately, use a package of frozen Italian vegetables (then you’ll only have to cut the potato).

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