Minestrone in a Hurry

Vegetable, bean, and ditalini soup in a tomato-herb broth

A hearty Italian vegetable soup loaded with cannellini beans, zucchini, ditalini pasta, and wilted greens in a seasoned tomato broth. Simple, nourishing, and endlessly adaptable.

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon

Minestrone in a Hurry

A hearty Italian vegetable soup loaded with cannellini beans, zucchini, ditalini pasta, and wilted greens in a seasoned tomato broth. Simple, nourishing, and endlessly adaptable.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 Servings

Course: Soups

Cuisine: Italian-American

Ingredients Method

Ingredients

  

Main

• 2 tablespoons olive oil
• 1 small onion diced
• 2 carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 1 zucchini diced
• 1 can (14.5 oz) diced tomatoes with juices
• 1 can (15 oz) cannellini or kidney beans drained and rinsed
• 4 cups vegetable or chicken broth
• 1 cup water
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) optional
• 3/4 cup ditalini or elbow pasta
• 1 cup baby spinach or chopped kale
• Grated Parmesan for serving
• Fresh parsley for garnish (optional); optional

Method

 

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Saute 5 minutes until softened. Add garlic and zucchini and cook 2 minutes more.
2. Add diced tomatoes with juices, beans, broth, and water. Stir in oregano, basil, thyme, salt, pepper, and red pepper flakes if using.
3. Bring to a gentle boil, then reduce heat and simmer 15 minutes.
4. Add pasta and cook according to package directions, about 8 to 10 minutes, until al dente.
5. Stir in spinach or kale and cook 2 minutes until wilted. Taste and adjust seasoning.
6. Ladle into bowls and top with grated Parmesan and fresh parsley if desired. Serve with crusty bread.

How to Know It's Done

Cook's Notes

• Cook pasta separately and add it to individual bowls at serving time if you plan to have leftovers — pasta left in the soup will absorb the broth and turn mushy overnight.