Inspired by our family’s Sicilian minestrone, this version brings the depth of a long simmer to the table in just 45 minutes. It’s a flavorful blend of tender vegetables, beans, and ditalini pasta in a light tomato broth – cozy, familiar, and easy to make any night of the week.
Quick Minestrone Soup
A hearty Sicilian‑inspired soup built from a soffritto base, bacon, tender vegetables, potatoes, beans, and ditalini pasta. It layers flavor with fennel seed, tomato paste, Better Than Bouillon, and a Parmesan rind, then finishes with crushed fennel and fresh Parmesan for a balanced, comforting bowl.
Ingredients
The Base
- 3 tbsp Extra Virgin Olive Oil
- 3 slices thick‑cut bacon (chopped)
- 1 1/2 cups Yellow Onion (finely chopped)
- 1 cup Carrots (sliced into thin coins)
- 1 cup Celery (sliced thin)
- 1/2 tsp Fennel Seed (bloomed in soffritto)
- 1 cup Yukon Gold potatoes (diced into ½‑inch cubes)
- 4 cloves Garlic (minced)
- 2 tbsp Tomato Paste
Liquids & Beans
- 1 can (15 oz) Crushed Tomatoes
- 2 cans (15 oz) Cannellini Beans, rinsed
- 6 cups Water
- 3 tsp Better Than Bouillon (Chicken or Vegetable Base)
- 1 Parmesan Rind (optional, highly recommended)
The Pasta
- 1/2 cup Ditalini Pasta
Seasoning & Veggies
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 1 cup Frozen Cut Green Beans
- 1 cup Frozen Baby Lima Beans
Finish
- 1/2 tsp Crushed Fennel Seed (added at the end)
- Parmesan Cheese (added after serving, to taste)
Instructions
The Base
- Add the chopped bacon and olive oil to a cold pot.
- Turn the heat to medium and cook until the bacon is crispy.
The Quick Soffritto
- Add the onion, 1 cup carrots, 1 cup celery, and ½ teaspoon fennel seed.
- Cook 6–8 minutes until softened.
- Stir in the garlic and tomato paste for the last 60 seconds.
The Liquids
- Pour in the water, Better Than Bouillon, and crushed tomatoes.
- Stir well to dissolve the base.
The Potato & Bean Simmer
- Add the diced Yukon Gold potatoes, the rinsed cannellini beans, the Parmesan rind, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried basil. Simmer for 10 minutes, until the potatoes begin to soften.
The Ditalini Pasta
- Cook ½ cup ditalini according to package directions. Drain and set aside.
The Simmer
- Bring to a gentle boil.
- Add the frozen green beans and frozen lima beans.
- Simmer 8–10 minutes, or until the vegetables are tender.
The Finish
- Turn off the heat.
- Stir in 1/2 teaspoon crushed fennel seed for a bright Sicilian finish.
- Add spoonful of the cooked ditalini to each bowl. Ladle the soup over pasta. Top with a little olive oil. Serve with Parmesan to taste.
Nutrition
Serving: 1ServingCalories: 417.3kcalCarbohydrates: 60gProtein: 17.4gFat: 13.2gSaturated Fat: 3.1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 7.2gCholesterol: 10.3mgSodium: 284.5mgPotassium: 1289.3mgFiber: 11.8gSugar: 7.1gVitamin A: 3479.9IUVitamin C: 21.6mgCalcium: 172.6mgIron: 6.2mg
Notes
- Veggie Variations: Use any combination of your favorite vegetables. Cut green beans, lima beans, peas, or corn if desired. Keep the total frozen veggie amount close to 2 cups for the right balance.
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The Finishing Drizzle: For the most authentic flavor, use a “finishing” Extra Virgin Olive Oil for the final bowl drizzle. It cuts through the richness of the bacon and tomato paste.
Storage & Reheating
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: For the best texture, freeze the soup without the pasta. When you’re ready for a quick meal, reheat the base and boil a fresh handful of Ditalini to stir in.
- Microwave: If reheating in a microwave, cover the bowl with a damp paper towel to keep the beans and pasta from drying out.
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