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soup

Minestrone Soup

This cozy minestrone soup is filled with vegetables, pasta, and beans in a rich tomato broth. Perfect for easy weeknight cooking and beginner friendly meal prep.

Prep

40 min

Cook

0 min

Total

40 min

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Ingredients

Serves12

Minestrone Soup

  • 3 tbsp Olive Oil
  • 3 count Carrots (diced)
  • 3 stalk Celery (diced)
  • 3 count Zucchini (diced)
  • 1.5 count yellow bell pepper (diced)
  • 1.5 count Yellow onion (diced)
  • 1.5 tsp Crushed red pepper flakes
  • 0 count Kosher salt (to taste)
  • 0 count Black Pepper (to taste)
  • 42 oz Diced Tomatoes (with juices)
  • 1.5 tsp dried basil
  • 1.5 tsp dried oregano
  • 0.375 tsp turmeric (optional)
  • 22.5 oz kidney beans (drained and rinsed)
  • 22.5 oz white beans (drained and rinsed)
  • 1.5 cup green beans (fresh or frozen, cut into pieces)
  • 12 oz ditalini pasta
  • 0.75 cup Fresh Parsley (chopped)
  • 0 count prepared pesto (for serving)
  • 0 count shaved parmesan cheese (for serving)
Servings: 12−+
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Cooking Instructions

  1. 1

    Cook the vegetables

    Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery, zucchini, bell pepper, onion, red pepper flakes, salt, and pepper. Cook for three to five minutes until the vegetables begin to soften.
    Tip: Cut vegetables into similar sized pieces so they cook evenly.
    Cleanup: Wipe down the cutting board after preparing vegetables to keep your workspace tidy.
  2. 2

    Build the broth

    Add the chicken broth, diced tomatoes with juices, basil, oregano, and turmeric if using. Bring the soup to a boil, then reduce the heat and simmer for ten minutes. Stir in the kidney beans, white beans, and green beans. Cook for an additional five minutes and taste to adjust seasoning.
    Tip: Add the beans after simmering so they stay intact and do not overcook.
    Cleanup: Rinse out any empty cans before recycling to prevent drips in the trash or bin.
  3. 3

    Cook the pasta

    Stir in the ditalini pasta and cook for about ten minutes until the pasta is tender. Stir in the chopped parsley.
    Tip: Stir occasionally so the pasta does not stick to the bottom of the pot.
    Cleanup: Use a damp cloth to wipe away any pasta starch splatters near the stove.
  4. 4

    Serve

    Ladle the soup into bowls and top each serving with a spoonful of pesto and a sprinkle of shaved parmesan cheese.
    Tip: A small swirl of pesto adds extra flavor and richness.
    Cleanup: Store leftovers in airtight containers and refrigerate promptly.

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Minestrone Soup

with Vegetables, Beans, and Ditalini Pasta

Prep: 40 min · Total: 40 min · Servings: 12

Ingredients

Minestrone Soup

  • 3 tbsp Olive Oil
  • 3 count Carrots (diced)
  • 3 stalk Celery (diced)
  • 3 count Zucchini (diced)
  • 1.5 count yellow bell pepper (diced)
  • 1.5 count Yellow onion (diced)
  • 1.5 tsp Crushed red pepper flakes
  • count Kosher salt (to taste)
  • count Black Pepper (to taste)
  • 42 oz Diced Tomatoes (with juices)
  • 1.5 tsp dried basil
  • 1.5 tsp dried oregano
  • 0.375 tsp turmeric (optional)
  • 22.5 oz kidney beans (drained and rinsed)
  • 22.5 oz white beans (drained and rinsed)
  • 1.5 cup green beans (fresh or frozen, cut into pieces)
  • 12 oz ditalini pasta
  • 0.75 cup Fresh Parsley (chopped)
  • count prepared pesto (for serving)
  • count shaved parmesan cheese (for serving)

Instructions

  1. Cook the vegetables — Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery, zucchini, bell pepper, onion, red pepper flakes, salt, and pepper. Cook for three to five minutes until the vegetables begin to soften.
  2. Build the broth — Add the chicken broth, diced tomatoes with juices, basil, oregano, and turmeric if using. Bring the soup to a boil, then reduce the heat and simmer for ten minutes. Stir in the kidney beans, white beans, and green beans. Cook for an additional five minutes and taste to adjust seasoning.
  3. Cook the pasta — Stir in the ditalini pasta and cook for about ten minutes until the pasta is tender. Stir in the chopped parsley.
  4. Serve — Ladle the soup into bowls and top each serving with a spoonful of pesto and a sprinkle of shaved parmesan cheese.