Vegetable Garden Minestrone Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • Olive oil
  • 1 small onion, diced
  • 1 large carrot, chopped
  • 3 stalks celery, chopped
  • 2-3 small zucchinis, chopped
  • 1 yellow squash, chopped
  • 1 hand full fresh green beans, chopped
  • 2 cups cauliflower, chopped in larger chunks
  • Small head of cabbage, chopped
  • 1 tablespoon salt
  • ¼ cup shredded Parmesan cheese (or cheese rind)
  • 2 small tomatoes, diced
  • 3 cups water
  • 2 stalks fresh basil
  • 1 can garbanzo beans
  • 1½ cups frozen super sweet white corn
  1. Pre-chop all your vegetables before you start.
  2. Add 2 tablespoons of olive oil to a very large stock pot and heat to medium heat.
  3. Add the following vegetables to the pot one by one stirring about 30 seconds before adding the next vegetable, add a small drizzle of olive oil with each vegetable. Add onion, carrots, celery, zucchini, yellow squash, green beans, and cauliflower.
  4. Cover and let cook for about 7 minutes.
  5. Add cabbage, salt, parmesan cheese, tomatoes, and water to the pot and stir together.
  6. Cover and reduce heat to a simmer for 30 minutes.
  7. Add basil stalks, garbanzo beans, and white corn to pot and stir together.
  8. Cover and simmer for 5 minutes.
  9. Remove basil stalks (and cheese rind if you used one) and remove pot from heat.
  10. Serve topped with shredded parmesan cheese and a little drizzle of olive oil.
Recipe by Food Prepper at