Quick Minestrone

by Scott Orlowski 10/6/2001

I could never find a "minestrone" recipe that everyone really liked, so I derived this version from my family's favorite ingredients. After I prepare this soup, I pour it all into a large crockpot and keep it on "low" for a few hours. Then my teenage boys, Grandpap, and my wife can all serve themselves; since they all have different schedules.

The leftovers freeze well.

Nearly everyone who has dropped by and had a bowl of this soup has asked for the recipe.
So here it is:
1 hour
(20 min prep, 40 min cooking)


 1/4 cup butter (1/2 stick)
(10 ounce) package frozen peas, thawed
(10 ounce) package frozen succotash, thawed
cup diced carrots (3 medium)
cup diced celery (2 stalks with leaves)
cup diced scallions (2 medium)
tablespoons parsley flakes
teaspoon basil
(28 ounce) can Italian tomatoes (diced)
(14 ounce) cans vegetable or chicken broth*
cup shredded cabbage
ounces fresh Brussels sprouts (quartered)
 1/2 lb fresh zucchini, sliced
(16 ounce) can dark red kidney beans
(16 ounce) can garbanzo beans
 3/4 cup ditalini or tubetti

1. Thaw peas and succotash. 
2. Prep carrots, celery, and scallions. 
3. In large Dutch oven, over medium heat, melt butter. 
4. Saute peas, succotash, carrots, celery, scallions, parsley and basil for 10 minutes. 
5. Stir in tomatoes, broth, cabbage, Brussels sprouts, zucchini, kidney beans, and garbanzo beans. 
6. Heat to boiling over high heat. 
7. Add pasta. 
8. Cover and cook 20 minutes over medium heat. 
9. Salt to taste. 

*Scott's secret indredient: College Inn Garden Vegetable Broth
If you can't find it, use College Inn Chicken Broth with Roasted Herbs and Vegetables.