Quick Minestrone

• 14 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
• 12 lb fresh zucchini, sliced
• 1 (16 ounce) can dark red kidney beans
• 1 (16 ounce) can garbanzo beans
• 34 cup ditalini or 34 cup tubetti or 34 cup spaghetti

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.

butter, frozen peas, carrot, celery, onion, parsley flakes, basil, italian tomatoes, chicken broth, cabbage, zucchini, dark red kidney beans, garbanzo beans, ditalini

Taken from www.food.com/recipe/quick-minestrone-12479 (may not work)