Quick Minestrone Soup

This is a recipe for “quick minestrone.” I guess this may not seem quick for those of you who have never made an authentic minestrone soup before, but minestrone usually takes a long time to prepare.

However, if you have made this soup before, this will seem a lot quicker than the traditional method, but with the same great taste.


1 – 1 lb. 11 oz. can red kidney beans w/liquid (2-1 lb. 11 ounce cans can be substituted with 3-15 oz. cans, if they are on sale)

1. Pour the beans and liquid into a pot and squash about half the beans.

1 teaspoons salt

1/2 teaspoons garlic salt

1/4 teaspoon red pepper flakes

1 teaspoons chopped garlic

1/4 teaspoon pepper

1 tablespoons extra virgin olive oil

1 tablespoons dried parsley

1 tablespoons dried basil (if you have fresh, add 3-6 leaves, chopped fine)

2. Combine the above ingredients in the pot and stir them well.

1 small zucchini, unpeeled and cut into small cubs

2 stalks celery, chopped

1 small carrot, diced

2 green onions, chopped

5 leaves Swiss chard, chopped

3 tablespoons butter

1 8 oz. cans tomato sauce

3 cups water

3. Add the above ingredients to the pot and simmer them for 1 hour. (It won’t hurt to cook this 1 hour longer, if that’s more convenient. )

1/2 cup dry sherry

1/4 cup uncooked elbow macaroni

4. Add the above to the pot and simmer for 15 minutes more.



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