1cupditalini pasta, regular, whole wheat or gluten-free
Salt and ground black pepper, to taste
3carrots, peeled and diced
2stalks celery, diced
3cups vegetable broth
15ozKidney beans, drained and rinsed well
15ozcannellini beans, drained and rinsed well
1 1/4cupszucchini ,and/or Yellow summer squash
1tablespoondried Italian Seasoning Spice Blend [See Note 1]
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in vegetable broth, tomato sauce, diced tomatoes, Italian Seasoning Spice blend, and Italian sausage; season with salt and pepper, to taste. Bring to a boil; reduce heat to a simmer. Cover the pot with a tight-fitting lid and cook until vegetables are tender, about 10-15 minutes.
Stir in the beans, zucchini, and summer squash until just heated through - about 3 minutes.
If serving the full soup with no anticipated leftovers, add the pasta to the soup and stir to combine. Otherwise, I add mine to the bowls at serving. Pasta continues to soak up the soup broth at it sits in the refrigerator
Italian Seasoning Spice blend is sold where the dried oregano and basil are sold. It is not meant to be confused with dry salad dressing mix.
Italian Minestrone Soup with Pasta and Beans
Amount Per Serving
Calories 232Calories from Fat 9
% Daily Value*
Saturated Fat 1g5%
Vitamin A 4352IU87%
Vitamin C 15mg18%
Vitamin E 1mg7%
Vitamin K 16µg15%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.