A hearty Italian soup called minestrone is typically cooked with beans, pasta, and a ton of vegetables. In only a little over 30 minutes, savor the flavor of slow cooking.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- ¾ cup diced carrot
- ¾ cup sliced celery
- 1 teaspoon minced garlic
- 1 ½ teaspoons minced fresh rosemary
- 1 (15 ounce) can Contadina® Tomato Sauce
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 2 ½ cups water
- 2 cups College Inn® Chicken Broth
- 1 cup diced zucchini
- ½ cup dry ditalini pasta
- ¼ teaspoon black pepper
- ¼ cup chopped fresh Italian parsley
- 1 tablespoon shredded Parmesan cheese, or to taste
Instructions
- Heat oil in a large saucepan over medium-high heat. Sauté onion, carrot, celery, garlic, and rosemary until vegetables begin to soften, about 5 minutes.
- Stir in tomato sauce, beans, water, broth, zucchini, pasta, and pepper; bring to a simmer. Cook, uncovered and stirring occasionally, until pasta is tender, 10 minutes. Stir in parsley. Serve topped with Parmesan and additional parsley if desired.
- Other small pasta can be used instead of ditalini.
Reviews
Perfect! Even a Florida summer can’t ruin having this for lunch dinner or anytime. I don’t eat meat or heavy bread however a thin slice of crusty warm buttered toast is wonderful with this
What a great base for any hearty soup. I always double recipes like this, so I’m sure my ratios were off, but it’s a very forgiving recipe. I used cannellini and great northern beans, and found a pasta called Acini di Pepe no. 78, which is a teeny tubular pasta. I did not add the tomato sauce because I purposely wanted to reduce the acidity. (Not traditional, but who cares.). Next time I’ll try vegetable broth for a vegetarian version and I’ll throw in chunks of ham when I’m feeling carnivorous. Great soup. Great way to add more veggies to my family’s diet. Great starter when you’re sick of salad, again. Will make again. Thx!
this is a keeper!! turned out great even though I didn’t use cabbage. I did use about 3/4 cup of pasta and I think it could’ve used even a bit more-nect time I’ll add 1 cup.
This is my go to minestrone recipe. I do add some baby spinach to the recipe for extra vegetables. And I use Romano cheese, personal preference. The ditalini is an option rather than a required for me and I cook it separately to keep more of the broth. Love this with or without the pasta.
Delicious!
I used garbanzo beans and fresh spinach. It turned out excellent
I made this soup this evening for dinner. I made a couple of changes though. After the vegetables were soft, I added the tomato sauce and two cups of chicken broth vs the water. I let that simmer for several hours. I tasted it and decided that adding 2 1/2 cups of water would make it lose its rich flavor so I added more chicken broth instead of the water and some salt to taste. From there I followed the recipe. Very delicious!
We thought it was excellent exactly as written. We ate it with multi grain rolls and fresh grated Parmesan cheese. Delicious!
I was in the U.S. Navy and lived in Italy for a total of 5 years. Minestrone is a staple and I learned that you can put just about anything in it. I omitted the beans and pasta but added sliced Italian sweet sausage (cooked and sliced, of course) and baby spinach. Fresh sliced mushrooms, too. Served with hunks of sourdough bread. Mmmm. Just like being in Italy.
excellent, just as it is written. Everyone loved it and its easy to whip together!
Good! Did not use water and added 4 cups chicken broth and 2 cups beef broth. Did not mince the rosemary, just added a big sprig. Also added a parmesan rind. Let sit up overnight so flavors would meld.
The best recipe ever
Good flavor. Hearty veggies. The only change I made was used a small amount of dried rosemary since that is what I had. I think I will put in a little less water and make the noodles on the side next time. I prefer an aldente noodle and cooking them I the soup they get get a bit over cooked.
I’ve never made soup before. This was delicious and easy! Thanks!
This was my first time making minestrone and I loved it! There were a few things that went wrong that were my fault, not the recipe’s, but I’ll share them anyways. I didn’t have rosemary or parsley, so I just omitted them. instead of Contadina Tomato Sauce, I had to use a jar of mushroom-flavoured Ragu sauce that, honestly, just didn’t taste very good. I also didn’t have chicken broth, or any kind of broth (I really should’ve gone shopping beforehand) so I used water mixed with soya sauce, since I read online that that was a good substitute. Let me tell you, it’s not, if you don’t have broth you’re probably just better off going to the store or making this another day. I played around with the spices a little bit until I got a flavour I liked. I used kidney beans instead of the kind the recipe recommended and this worked out very well. I also cut up half of a large zucchini since I didn’t have celery, taste great. The last thing I’ll say is that it might be a good idea to slightly pre-cook the pasta, since mine seemed to take a really long time to cook and eventually I just left it slightly undercooked because I didn’t want to ruin the rest of it. All in all, loved this recipe and can’t wait to make it again!
I made this for my Italian mother in law and she just loved it. said it was perfect. I was so glad it was a hit.
Even for someone like myself who is newly learning to cook, the recipe was fairly simple to follow. I added flat noodles instead of the smaller ones because that is what I had available. I omitted the carrots (don’t like em’) and may have been a bit heavy handed with the onions and garlic. I also added an allspice ball and used vegetable oil instead of olive (again, what I had available). I lost a lot of my water and broth to prepping vegetables (while cooking instead of before) and also because I decided to throw some dumplings in. I ended up with a delicious minestron(ish) medley. I was skeptical about the parmesan but that was also a nice addition taste wise. Thanks for the idea!
I omitted the rosemary.
Excellent! I used Mrs. Dash because I didn’t have Rosemary. It was spicy. Next time, I would skip the pepper considering that Mrs. Dash has pepper in it. Also, I used fresh diced tomatoes instead of canned sauce. Next time, I would add the tomatoes earlier with the onions to make the soup richer and thicker as the tomatoes would break down better. Overall, very well received by everyone, even those who claim to dislike zucchini! 🙂
Quick, easy, and tasty. I used spinach instead of zucchini, because that’s what I had.