Minestrone Soup

with Vegetables, Beans, and Ditalini Pasta

This minestrone soup is packed with colorful vegetables, tender pasta, creamy beans, and a rich tomato broth that tastes comforting and homemade. It comes together quickly and easily, making it a great beginner friendly meal for busy weeknights or cozy weekends. The soup is versatile and allows you to mix and match vegetables based on what you have in the fridge, giving you flexibility without sacrificing flavor.

This is a one pot recipe that creates a hearty bowl of soup in under an hour, with plenty left over for lunches the next day. You will need a Dutch oven or large soup pot, a cutting board, a chef knife, a wooden spoon, and a ladle. Serve it with parmesan cheese and a swirl of pesto to make it feel extra special. The soup reheats well and tastes even better the next day.

1. Cook the vegetablesHeat 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.Cut vegetables into similar sized pieces so they cook evenly.Wipe down the cutting board after preparing vegetables to keep your workspace tidy.
2. Build the brothAdd 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.Add the beans after simmering so they stay intact and do not overcook.Rinse out any empty cans before recycling to prevent drips in the trash or bin.
3. Cook the pastaStir in the ditalini pasta and cook for about ten minutes until the pasta is tender. Stir in the chopped parsley.Stir occasionally so the pasta does not stick to the bottom of the pot.Use a damp cloth to wipe away any pasta starch splatters near the stove.
4. ServeLadle the soup into bowls and top each serving with a spoonful of pesto and a sprinkle of shaved parmesan cheese.A small swirl of pesto adds extra flavor and richness.Store leftovers in airtight containers and refrigerate promptly.

Olive Oil2 tbsp

- Oil & Vinegar

Carrots2 count

- Produce

Celery2 stalk

- Produce

Zucchini2 count

- Produce

yellow bell pepper1 count

- produce

Yellow onion1 count

- Produce

Crushed red pepper flakes1 tsp

- Spices

Kosher salt0 count

- Spices

Black Pepper0 count

- Spices

Diced Tomatoes28 oz

- Canned Goods

dried basil1 tsp

- spices

dried oregano1 tsp

- Spices

turmeric1/4 tsp

- spices

kidney beans15 oz

- canned goods

white beans15 oz

- canned goods

green beans1 cup

- produce

ditalini pasta8 oz

- pasta

Fresh Parsley1/2 cup

- Produce

prepared pesto0 count

- refrigerated

shaved parmesan cheese0 count

- dairy

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bunch of vegetables