Description

A cozy, hearty, and flavor-packed Minestrone Soup made with beans, pasta, and colorful vegetables simmered in a rich tomato broth. This comforting bowl of goodness is quick to prepare, nutritious, and perfect for busy weeknights or cozy weekends.

Ingredients

Scale

¾ cup diced carrots
1 tbsp olive oil
4 cloves garlic, minced
1 small yellow onion, diced
2 celery sticks, diced
1 can cannellini beans, drained
1 can red kidney beans, drained
1½ cups zucchini, diced
1 cup green beans (fresh or frozen)
1 can diced tomatoes with liquid
1 can crushed tomatoes
4 tbsp tomato paste
5 cups chicken or vegetable broth
1 chicken bouillon cube
1 tsp Worcestershire sauce
1 tsp hot sauce (like Frank’s)
¾ cup ditalini pasta
1 bay leaf
Salt and pepper to taste
Grated Parmesan cheese, for serving

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened (about 5 minutes).
Add garlic, tomato paste, Worcestershire sauce, hot sauce, bouillon, and bay leaf. Stir and cook for 2 minutes.
Pour in broth, crushed tomatoes, and diced tomatoes. Bring to a boil, then reduce heat and simmer.
Add kidney beans, cannellini beans, zucchini, and green beans. Simmer uncovered for 15–20 minutes until vegetables are tender.
Meanwhile, cook ditalini pasta separately until al dente (8–10 minutes). Drain and set aside.
Remove the bay leaf. Serve soup over pasta in bowls.
Top with grated Parmesan cheese and enjoy hot.

Notes

Sautéing the vegetables first builds rich flavor.

Keep pasta separate to avoid sogginess in leftovers.

Make it vegetarian by using vegetable broth and vegan Worcestershire.

For slow cooker version: combine all except pasta and Parmesan, cook on low 6–8 hours or high 3–4 hours.

Freeze soup without pasta for up to 3 months; add fresh pasta when reheating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian