This Minestrone Soup with Zucchini & Ditalini is brought to you by the magic of the chunky tomato, basil and garlic sauce. The rich sauce brings so much flavor to this soup that it keeps the rest of the ingredient list super-short and simple. Simmer veggies and pasta in the sauce mixture (the pasta goes in dry, making this a true one pot recipe) until the pasta is cooked and the flavors are blended. White beans stirred in at the end make it even more filling and hearty. We like Minestrone with Zucchini & Ditalini as is, but you can top it with some Parmesan cheese and chopped fresh basil, too!
Heat the oil in a 3-quart saucepan over medium-high heat. Add the carrots and cook for 5 minutes.
Add the sauce and broth and heat to a boil. Reduce the heat to medium. Cook for 10 minutes.
Stir in the zucchini and uncooked ditalini and cook for 10 minutes or the ditalini is until tender, stirring often. Add the beans and cook until hot. Serve with chopped fresh basil and grated Parmesan cheese, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.