Description
This hearty homemade minestrone soup is a classic Italian comfort food packed with beans, pasta, and garden vegetables in a rich tomato-based broth. Perfect for weeknights, it’s cozy, customizable, and easy to prepare in under an hour.
Ingredients
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1 tbsp olive oil
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¾ cup diced carrots
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2 celery stalks, diced
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1 small yellow onion, diced
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4 garlic cloves, minced
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4 tbsp tomato paste
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5 cups chicken broth (or vegetable broth)
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1 can (14.5 oz) diced tomatoes
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1 can (15 oz) crushed tomatoes
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1 tsp Worcestershire sauce
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1 chicken bouillon cube
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1 tsp hot sauce (like Frank’s)
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1 can (15 oz) red kidney beans, drained
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1 can (15 oz) cannellini beans, drained
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1½ cups zucchini, diced
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1 cup green beans (fresh or frozen)
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¾ cup ditalini pasta
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1 bay leaf
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Salt and black pepper, to taste
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Grated Parmesan (for serving)
Instructions
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Heat olive oil in a large pot. Sauté carrots, celery, and onion for 5 minutes.
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Stir in garlic and tomato paste. Cook for 2 minutes until fragrant.
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Add broth, diced tomatoes, crushed tomatoes, Worcestershire, hot sauce, bouillon, and bay leaf. Bring to a boil.
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Add beans, zucchini, and green beans. Simmer 15–20 minutes.
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Meanwhile, cook ditalini pasta separately according to package directions. Drain.
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Remove bay leaf. Place pasta in bowls and ladle soup over top.
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Garnish with grated Parmesan before serving.
Notes
Cook pasta separately to avoid soggy noodles.
Swap in any vegetables—bell peppers, spinach, or sweet potatoes work great.
For slow cooker: Add all ingredients except pasta and cook on low for 6–7 hours. Stir in cooked pasta just before serving.
Parmesan adds depth, but you can also top with fresh basil for a lighter touch.
Spice it up with extra hot sauce or red pepper flakes, or keep it mild for kids.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Soup / Main Dish
- Method: Stovetop (with slow cooker variation)
- Cuisine: Italian