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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


  • 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


Prep:15 mCook:20 mReady:35 m
  1. 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.
  2. 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.

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