Jeannie’s Minestrone

Prep Time: ? minutes | Total Time: ? | Yield: Serves 6


  •  ¼ cup extra virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots chopped
  • 1 celery stalk, chopped
  • 1 tsp garlic, minced
  • 3 small potatoes, chopped
  • 1 cup cabbage, diced
  • Salt & freshly ground pepper
  • 6 cups water, boiling hot with 3 cubes Knorr Vegetable Boullion* added
  • 1 can diced tomato with the juice
  • 1 cup chickpeas, drained and rinsed (if using canned)
  • 1 cup pinto or kidney beans, drained and rinsed
  • 1 cup white beans (cannellini), drained and rainsed
  • 1 cup flat green Italian beans (canned)
  • 1 zucchini- sliced lengthwise and then cut into thin half moons
  • ½ cup chopped Italian flat-leaf parsley leaves
  • 1 cup small pasta. I use mini Ziti, which is called Piccolino and is made by Barilla.
  • Freshly grated Parmesan cheese


  1. Put 3 TBSP of the olive oil in a large deep soup pot over medium heat. When hot, add onion, carrot, celery, and garlic. Cook until onion is soft, about 5 minutes.
  2. Add potatoes and cabbage and sprinkle with salt and pepper. Stir for a minute or two, then add hot bullion water (or stock). Then add tomatoes. Bring to a boil, then adjust the heat so the pot bubbles gently. Cook, stirring occasionally, until vegetables are fairly soft and tomatoes are broken up, about 15 minutes.
  3. Add the Italian green beans, zucchini, chickpeas, pintos, cannellini beans, pasta, and parsley and adjust the heat once again so the pot simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasonings. Add the remaining olive oil and serve, passing the freshly grated Parmesan cheese at the table.


* You  can find these cubes at any Asian market if you can’t find them at your regular grocery store.

* If you want to add fresh herbs, such as oregano, marjoram or rosemary, add it when you are cooking the onions, carrot and celery at the beginning. At the very end when you add the soft vegetables and beans, you can add a few more leaves. Or, finish with ½ cup or so shredded fresh basil.

Recipe Origin:  Adapted from Mark Bittman’s How to Cook Everything Vegetarian. A wonderful book if you don’t own it.

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