Recipe Details

Classic Minestrone Soup

Follow this easy minestrone soup recipe for a hearty pot of soup with fresh vegetables, pasta, cannellini beans, and herbs in a savory tomato-based broth.

Makes:6 servings

Ingredients

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2½ 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

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Directions

Prep:15 mCook:20 mReady:35 m

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.