Quick Minestrone

I could never find a "minestrone" recipe that everyone really liked, so I derived this version from my family's favorite ingredients. After I prepare this soup, I pour it all into a large crockpot and keep it on "low" for a few hours. Then my teenage boys, Grandpap, and my wife can all serve themselves; since they all have different schedules.

• Ready In: 1 hr
• Yields: 15 cups

Ingredients

• 1⁄4 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
• 1⁄2 lb fresh zucchini, sliced
• 1 (16 ounce) can dark red kidney beans
• 1 (16 ounce) can garbanzo beans
• 3⁄4 cup  ditalini or 3⁄4 cup  tubetti or 3⁄4 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.