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This is a perfect recipe for those who don’t want to sauté, caramelize or sear. Just layer your ingredients in a pot and simmer. The result is a flavorful vegetable mix with a small amount of the natural juices that come from the vegetables. If you prefer more liquid, just add a little vegetable broth to get the amount you prefer. Serve hot or warm with grated Parmesan and you have a delicious and healthy soup.

Prep time: 20 minutes


By Gloria Kobrin Published: June 19, 2018

  • Yield:

  • 6-8 Servings


  • 2 large ripe beefsteak tomatoes cored, peeled and sliced
  • 2 medium onions peeled and thinly sliced
  • 2 large zucchini wshed, trimmed and diced
  • 1 10 ounce package frozen peas defrosted
  • 1 10 ounce package frozen lima beans defrosted
  • 1 large Romaine lettuce washed thoroughly and shredded
  • 1 small bunch of Italian parsley stems removed- washed and chopped
  • 1 ounce basil leaves coarsely chopped
  • fine sea salt and pepper optional


  • 3 quart soup pot with cover
  • 1 long handled spoon


  1. Place sliced tomatoes in the bottom of the pot. Cover with sliced onions. Scatter zucchini over the top. Add half the lettuce. Cover with peas. Add remaining lettuce. Cover with lima beans. Sprinkle parsley and basil over everything. Cover the pot and simmer over low heat for about 10-15 minutes or until you can hear the vegetables begin to release their juices. Carefully, remove cover. Stir all the vegetables together. Make sure to bring the spoon down to the bottom of the pot to reach the tomatoes and onions. Cover the pot and continue to simmer 30-45 minutes longer. Stir every once in awhile to make sure nothing burns at the bottom. When the Minestrone is done, you will have a flavorful mix of soft vegetables in a small amount of liquid. Add vegetable stock if you prefer more liquid. Taste. Add a teaspoon of sea salt and 1/2 teaspoon of pepper if desired. Remember that Parmesan adds saltiness to a recipe. Have that in mind when you add the sea salt. Enjoy