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Bean and Veggie Minestrone

Freezer and pantry staples make this soup easy to whip up on a whim for lunch or dinner.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
318 calories per serving


> 1 qt reduced-sodium chicken or vegetable broth
> 3 cups water
> 3/4 cup ditalini
> 1 cup fresh diced carrots
> 1 cup frozen cut green beans
> 2 cups frozen chopped kale
> 1 (28 oz) can crushed tomatoes
> 1 (15.5 oz) can pink or white beans, drained and rinsed
> 1/2 cup finely grated Parmesan cheese


In a large pot, combine the broth and water. Heat to a boil on high. Season with salt. Add the ditalini and boil 6–8 min., until pasta is almost al dente.
To pot, add the carrots, green beans, kale, tomatoes, and beans. Heat to a boil on high. Reduce heat and simmer 10 min., until vegetables are hot.
Season with salt and pepper to taste. To serve, top with the Parmesan.


Make this vegan by using vegetable broth and nutritional yeast instead of the Parmesan.

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