Six-vegetable minestrone
3
Points®
Total time: 1 hr 55 min • Prep: 20 min • Cook: 1 hr 35 min • Serves: 6 • Difficulty: Easy
Loaded with veggies, beans, and pasta, and topped with grated Parmesan cheese, this soup is a meal in itself.
Ingredients
Canned cannellini beans
6 oz, picked over, rinsed, and drained
Reduced sodium chicken broth
8 cup(s)
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground, or to taste
Olive oil
4 tsp
Onion
2 medium, chopped
Carrots
2 medium, chopped
Celery
2 rib(s), medium, chopped
Garlic
1 clove(s), minced
Plum tomato
28 oz, canned, drained and chopped (reserve 1 cup juice)
Cabbage (all varieties)
1 pound(s), cleaned and shredded
Uncooked zucchini
3 medium, chopped
Fresh parsley
½ cup(s), falt-leaf, chopped
Dried sage
2 tsp, dried, or 2 tablespoons fresh
Uncooked pasta
3 oz, tubetti or other small pasta
Grated Parmesan cheese
¼ cup(s), fresh
Instructions
1
Place the beans in a large saucepan or Dutch oven; add enough cold water to cover them by 2 inches and bring to a boil. Remove from the heat; cover and let soak until the beans have swelled to at least twice their size, about 1 1⁄2 hours. Drain.
2
Place the saucepan over medium heat; add the broth, salt, and pepper. Bring to a simmer; reduce the heat and simmer, covered, until the beans are barely tender, about 1 hour.
3
Meanwhile, heat a large nonstick skillet. Swirl in the oil, then add the onions, carrots, celery, and garlic. Cook, stirring frequently, until wilted.
4
Stir the vegetable mixture into the bean mixture; add the tomatoes and their reserved juice, the cabbage, zucchini, parsley, and sage. Simmer, stirring occasionally, until the vegetables are tender, about 20 minutes. Stir in the tubetti; continue cooking until they are barely tender, about 10 minutes. Remove from the heat; cover and let stand 10 minutes. Sprinkle with the cheese. Yields 1 1/2 cups per serving.
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