This soup combines everything from your garden (or the produce aisle) in late summer–green beans, zucchini, squash, tomato, peppers and basil. While many minestrone recipes are vegetarian, some include slow-cooked pork or beef. We skip that step–and the time it adds–by using a flavorful jarred sauce that includes simmered sausage and peppers.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 white or yellow onion, chopped
- 1 carrot, sliced
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 3 cups roughly chopped Swiss chard leaves
- 4 ounces small pasta shells (about 1 heaping cup)
- 4 ounces green beans, cut into 1-inch pieces (about 1 cup)
- 1 teaspoon dried oregano
- One 16-ounce jar tomato and sausage pasta sauce
- One 15-ounce can cannellini beans, rinsed and drained
- 1 yellow summer squash, sliced into half-moons
- 1 zucchini, sliced into half-moons
- 1/4 cup fresh basil leaves, torn
- Freshly grated Parmesan, for serving
Instructions
- Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.
- Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.
- Divide among 6 bowls and top with the torn basil and Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 327 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 9 g |
| Sugar | 10 g |
| Protein | 15 g |
| Cholesterol | 18 mg |
| Sodium | 1182 mg |
| Serving Size | 1 of 6 servings |
| Calories | 327 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 9 g |
| Sugar | 10 g |
| Protein | 15 g |
| Cholesterol | 18 mg |
| Sodium | 1182 mg |
Reviews
Love it! Flavors, consistency. Just as long as I’m in the mood for cutting.
This soup was excellent, great flavor. Definitely going into the do-over file. I did have to add extra liquid though. The veggies I had were probably larger. I wish all recipes include weights for all ingredients.
Great way to get all your veggies in. Full of flavor. It’s a keeper
My family says this was the best soup I’ve made yet, I tend to agree. Delicious! I used crushed tomatoes with a teaspoon each of thyme, basil, parsley and oregano. Spinach instead of chard. Added a bunch of chopped fresh basil at end
The only thing I changed was I used 2 zuchini ( had no yellow squash).. Very good flavor! Easy and healthy…It checks all the boxes.
Very flavorful and easy to put together for a weeknight summer meal.
I was a little hesitant about making soup with a jar of spaghetti sauce. I needn’t have been. It was really delicious.
Excellent use for summer veggies! Used whatever I had in fridge: spinach,green squash ,scallions ,carrots ,green beans ,peppers. Sautéed sausage out of casings first then the onions and garlic. Followed the recipe mostly. Absolutely fabulous. Used campenelle pasta.
Flavorful. Nice summer dish.
Absolute Delicious!