Balsamic Minestrone Soup Our Balsamic Minestrone Soup can warm up any cold day. Made with zucchini, spinach leaves, kidney beans, vegetable broth and vinegar with caramelized onions sauce, this soup is as healthy as it is delicious. Make it in a large batch and freeze to re-heat on a rainy day. 10 Servings 15 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 2 tablespoons Bertolli® Olive Oil Light Taste 1 large onion,, chopped (about 1-1/2 cups) 2 large carrots,, chopped (about 1 cup) 1 jar (24 ounces) Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce 5 cups vegetable broth 1 medium zucchini,, chopped (about 1 cup) 2 cups lightly packed baby spinach leaves,, chopped 1 can (15.5 ounces) low-sodium red kidney beans,, rinsed 1/2 cup grated Parmesan cheese 2 cups cooked ditalini pasta Directions Step 1: Heat oil in large saucepan on medium-high heat. Add onions and carrots; cook 5 min. or until tender. Stir in sauce, broth, zucchini, spinach and beans. Bring to boil; cover. Cook on medium-low heat 10 min. Step 2: Stir in cheese and pasta. Cook 5 min. or until heated through. Serve with additional Parmesan and a dollop of pesto, if desired. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking