Quick Minestrone

Name: Quick Minestrone
Ingredients: 14 cup butter (1/2 stick); 1 (10 ounce) package frozen peas, thawed; 1 cup diced carrot (3 medium); 1 cup diced celery (2 stalks with leaves); 1 cup diced onion (2 medium); 1 tablespoon parsley flakes; 1 teaspoon basil; 1 (28 ounce) can Italian tomatoes (sliced or diced); 3 (14 ounce) cans chicken broth; 1 cup shredded cabbage; 12 lb fresh zucchini, sliced; 1 (16 ounce) can dark red kidney beans; 1 (16 ounce) can garbanzo beans; 34 cup ditalini or 34 cup tubetti or 34 cup spaghetti

14 ingredients

9 steps

Ingredients

14 cup butter (1/2 stick)
1 (10 ounce) package frozen peas, thawed
1 cup diced carrot (3 medium)
1 cup diced celery (2 stalks with leaves)
1 cup diced onion (2 medium)
1 tablespoon parsley flakes
1 teaspoon basil
1 (28 ounce) can Italian tomatoes (sliced or diced)
3 (14 ounce) cans chicken broth
1 cup shredded cabbage
12 lb fresh zucchini, sliced
1 (16 ounce) can dark red kidney beans
1 (16 ounce) can garbanzo beans
34 cup ditalini or 34 cup tubetti or 34 cup spaghetti

Directions

1

Thaw peas.
2

Prep vegetables.
3

In large Dutch oven, over medium heat, melt butter.
4

Saute peas, carrots, celery, onions, parsley and basil for 10 minutes.
5

Stir in tomatoes, broth, cabbage, zucchini, kidney beans, and garbanzo beans.
6

Heat to boiling over high heat.
7

Add pasta.
8

Cook 20 minutes over medium heat.
9

Salt to taste.