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Ditalini Minestrone Soup – A vibrant bowl of vegetable-packed soup with ditalini pasta, beans, tomatoes, carrots, and leafy greens in a savory broth.

Ditalini Minestrone Soup

This hearty Ditalini Minestrone Soup combines colorful vegetables, tender pasta, and creamy beans in a rich tomato broth. A comforting, customizable classic that's perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6 bowls

Equipment

  • Dutch Oven or Soup Pot
  • Wooden spoon
  • Ladle
  • Cutting board
  • Knife

Ingredients
  

Base Soup Ingredients

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes 14.5 oz, with juices
  • 6 cups vegetable broth or chicken broth
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 Parmesan rind optional, for richness

Add-Ins

  • 1 can cannellini beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 cup ditalini pasta uncooked
  • 2 cups fresh spinach loosely packed
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes optional
  • Parmesan cheese for serving

Instructions
 

  • Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until slightly softened, 5–6 minutes.
  • Add garlic and cook for 30 seconds. Stir in zucchini and red bell pepper; cook another 3–4 minutes.
  • Add tomato paste and cook for 1–2 minutes, stirring constantly. Add diced tomatoes with juice and vegetable broth.
  • Add Italian seasoning, bay leaves, and Parmesan rind if using. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes.
  • Add drained cannellini and kidney beans. Simmer another 5 minutes.
  • Stir in ditalini pasta and cook until al dente, 8–10 minutes. Stir occasionally to prevent sticking.
  • Add spinach and stir until wilted, 1–2 minutes. Remove bay leaves and Parmesan rind.
  • Stir in parsley and basil. Season with salt, pepper, and red pepper flakes if using.
  • Let soup rest 5 minutes before serving. Top with grated Parmesan and a drizzle of olive oil if desired.

Notes

Cook pasta separately if planning leftovers to prevent mushiness. A Parmesan rind adds savory richness, but the soup is flavorful even without it.
Keyword ditalini soup, hearty vegetable soup, minestrone soup, vegetarian soup