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Classic Tomato-Vegetable Minestrone with Ditalini
A 40-minute Italian dinner for 4 — 480 calories per serving.
per serving, estimated
A hearty Italian soup packed with seasonal vegetables, creamy cannellini beans, and tender ditalini in a rich tomato broth — a complete, warming bowlful.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion (finely diced)
- 2 celery stalks (finely diced)
- 2 carrots (peeled and diced into ½-inch pieces)
- 4 garlic cloves (minced)
- 1 zucchini (diced into ½-inch pieces)
- 4 ounces green beans (trimmed and cut into 1-inch pieces)
- 28 ounces canned whole San Marzano tomatoes (crushed by hand)
- 5 cups low-sodium vegetable broth
- 1 cup water
- 15 ounces canned cannellini beans (drained and rinsed)
- 6 ounces ditalini pasta (dry)
- 2 cups Baby spinach (loosely packed)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes — optional
- 1½ teaspoons Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- 1 Parmesan rind (added to broth while simmering) — optional
- ¼ cup fresh flat-leaf parsley (roughly chopped, for serving)
- 2 ounces finely grated Parmesan cheese (for serving)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Finely dice the yellow onion and 2 celery stalks, and peel and dice 2 carrots into ½-inch pieces. 8 min
- Mince 4 garlic cloves, dice 1 zucchini into ½-inch pieces, trim 4 oz green beans and cut into 1-inch pieces, and roughly chop ¼ cup fresh parsley. 8 min
- Crush the 28 oz can of San Marzano tomatoes by hand into a bowl, drain and rinse the 15 oz can of cannellini beans, and measure 5 cups vegetable broth and 1 cup water. 5 min
- Measure 1 teaspoon dried oregano and ½ teaspoon dried thyme. 2 min
- Heat 3 tablespoons extra-virgin olive oil in a large Dutch oven or heavy pot over medium heat, then add the onion, celery, and carrots and cook, stirring occasionally, for 6–7 minutes until softened. 7 min
- Timing-sensitive step. Add the minced garlic and 2 tablespoons tomato paste and cook, stirring constantly, for 2 minutes until the paste darkens slightly and the garlic is fragrant. 2 min
- Stir in the crushed San Marzano tomatoes, 5 cups vegetable broth, 1 cup water, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon red pepper flakes (if using), 1½ teaspoons kosher salt, ½ teaspoon black pepper, and the Parmesan rind if using; bring to a boil then reduce to a steady simmer. 6 min
- Add the zucchini and green beans to the simmering soup and cook uncovered for 10 minutes. 10 min
- Stir in the cannellini beans and 6 oz dry ditalini and cook for 9–10 minutes, stirring occasionally, until the pasta is just tender. 10 min
- Remove and discard the Parmesan rind (if used), then fold in 2 cups baby spinach and stir until just wilted, about 1 minute; taste and adjust salt. 2 min
- Ladle the minestrone into bowls and finish each with a scatter of fresh parsley and a generous pinch of finely grated Parmesan cheese. 3 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.