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One bowl of homemade minestrone soup with vegetables, beans, and ditalini from The Pasta Tempo kitchen.
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Quick Minestrone Soup

5 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 7
Course: Main Course, Soup & Stew
Cuisine: Sicilian‑Inspired
Calories: 417.3
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 4-Quart Saucepan or Medium Dutch Oven
  • 1 Wood Spoon
  • 1 Chef's Knife
  • 1 Can Opener

Method
 

The Base
  1. Add the chopped bacon and olive oil to a cold pot.
  2. Turn the heat to medium and cook until the bacon is crispy.
The Quick Soffritto
  1. Add the onion, 1 cup carrots, 1 cup celery, and ½ teaspoon fennel seed.
  2. Cook 6–8 minutes until softened.
  3. Stir in the garlic and tomato paste for the last 60 seconds.
The Liquids
  1. Pour in the water, Better Than Bouillon, and crushed tomatoes.
  2. Stir well to dissolve the base.
The Potato & Bean Simmer
  1. 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
  1. Cook ½ cup ditalini according to package directions. Drain and set aside.
The Simmer
  1. Bring to a gentle boil.
  2. Add the frozen green beans and frozen lima beans.
  3. Simmer 8–10 minutes, or until the vegetables are tender.
The Finish
  1. Turn off the heat.
  2. Stir in 1/2 teaspoon crushed fennel seed for a bright Sicilian finish.
  3. 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.
  • 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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