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Rustic Minestrone Soup

Rustic Minestone Soup

Course Soup


  • 3 Tbsp Bertolli Extra Virgin Olive Oil, divided
  • 1 small zucchini, sliced in 1/2-inch half moons
  • 2 c tightly packed, thinly sliced Tuscan kale leaves
  • 1 jar Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano and Parmesan Sauce
  • 1 carton  vegetable broth
  • 1 can cannellini beans, rinsed
  • c haved Parmigiano Reggiano cheese


  • In 6-quart pot over medium-high heat, heat 2 teaspoons oil. Add zucchini and kale; cook, stirring frequently, about 1-2 minutes, or until kale begins to wilt. Reduce heat to medium; add sauce, broth and beans. Simmer 5-7 minutes, or until heated. Top with shaved cheese before serving.


Substitute garbanzo beans, kidney beans, pinto beans or tri-bean blend for cannellini beans.
For heartier soup, add 3 cups (9 ounces) refrigerated tortellini pasta with broth and beans. Simmer soup 8-10 minutes more, or until pasta is cooked through. (If you cook pasta before adding to soup, it is less starchy.)