Name: 4-Ingredient Minestrone
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 27 ounces Arrabbiata Pasta Sauce; 2 cups vegetable broth; 15- ounce can cannellini beans (drained); 1 cup cooked small pasta (orzo, mini farfalle); Garnishes: grated Parmesan cheese (fresh basil, chopped flat leaf parsley, crushed red pepper flakes, garlic crostini)

4-Ingredient Minestrone

I have to confess, I might have taken a few liberties with the word ‘minestrone,’ so if you’re Italian, please forgive me! But honestly, I was so inspired by the bright, spicy freshness of a good arrabbiata sauce that I just had to see if I could turn it into a soup.

The result? Absolute magic. By using your favorite jarred arrabbiata as the flavor base, we skip hours of simmering and sautéing but still get that deep, zesty, soul-warming bowl of goodness. I love using mini farfalle because they’re just so fun (and the kids agree!), but you can use whatever small pasta you have on hand. It’s thick, it’s hearty, and with a little sprinkle of Parm and fresh basil, it looks—and tastes—like you spent all afternoon in the kitchen. Shh… our secret!

4-Ingredient Minestrone

Prep Time 5

Cook Time 20

Total Time 25

Print Recipe Pin Recipe

Servings

Ingredients

27 ounces Arrabbiata Pasta Sauce
2 cups vegetable broth
15- ounce can cannellini beans drained
1 cup cooked small pasta orzo, mini farfalle
Garnishes: grated Parmesan cheese fresh basil, chopped flat leaf parsley, crushed red pepper flakes, garlic crostini

Instructions

Pour sauce into a large pot, along with with broth, beans and pasta and place over medium heat. Cook until hot and bubbly and pasta is al dente.
Serve with desired garnishes.