Italian Minestrone Soup

Chilly nights call for a steamy bowl of soup. This classic minestrone is full of hearty vegetables, beans, and pasta to keep you warm and satisfied during the cool winter months. Grab a bowl and some crusty bread to entice your taste buds all season long.



Prep time: 15 minutes; Cook time: 30 minutes


▢ 1 onion, diced
▢ 4 cloves garlic, minced
▢ 2 stalks celery, diced
▢ 2 carrots, diced
▢ 1 tsp Organic Dried Basil
▢ 3/4 tsp each salt and ground black pepper
▢ 1/2 jar Original Passata
▢ 1 28 oz can diced tomatoes
▢ 6 cups chicken stock
▢ 1 15 oz can kidney beans
▢ 1 15 oz can cannellini beans
▢ 1 cup Ditalini Pasta
▢ 1/3 cup finely grated Parmigiano-Reggiano cheese

Minestrone soup with Ditalini pasta


  1. Heat olive oil in a large pot over medium-high heat. Add the onion, garlic, celery, and carrot and cook until they begin to soften, about 8-10 minutes. Add oregano, basil, salt and pepper, and cook for 3 more minutes.

  2. Add the tomatoes, passata, and chicken stock to the pot. Bring to a boil then reduce heat to a simmer for 10 minutes.

  3. Stir in the beans and pasta and cook until tender, about 10 minutes. Season with salt and pepper, ladle into bowls and top with Parmigiano-Reggiano cheese.

  4. Mangiamo!


How did this recipe turn out for you? Let us know in the comments below!

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