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Quick Minestrone 6 Rating(s)
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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 cups - water
  • 1/4 cups - chopped carrot
  • 1/4 cups - chopped celery
  • 1/4 cups - diced onion
  • 3 - beef boullion cubes
  • 1 cloves - garlic, minced
  • 1/2 teaspoons - dried basil
  • 1/4 teaspoons - dried oregano
  • 1/8 teaspoons - black pepper
  • 1 cans - pinto or kidney beans, 15 oz.
  • 1 cans - diced tomatoes, 14 oz.
  • 1 - zucchini, halved lengthwise, sliced into 1/2-inch slices
  • 1/3 cups - broken thin spaghetti OR macaroni
  • 1 cups - fresh or frozen green beans
  • - grated Parmesan and crisp, crumbled bacon, optional toppings
  • Directions:

    In a large saucepan combine the water, carrot, celery, onion, bouillon, garlic, basil, oregano, and pepper. Bring to boiling; reduce heat and cover, allowing to simmer 15 minutes.

    Stir in beans, tomatoes, zucchini, green beans, and pasta.

    Return to boiling; then reduce heat. Cover and simmer for about 10 minutes more or 'til all vegetables and pasta are just tender.

    Serve topped with grated parmesan cheese or crisp, crumbled bacon.

    Brief Description

    An Italian veggie filled soup, ready in 35-40 minutes; perfect quick dinner on a cold evening.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 35 min


    The Savory Herb Corn Muffins recipe here on Dish Dish is a delicious accompanying dish for this soup.
    Use gluten-free pasta or skip the pasta altogether for a gluten-free dish.


    adapted from Better Homes and Gardens

    Posted By:


    Posted On:

    November 13, 2013

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