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With the weather getting colder and people getting sick this is the perfect hearty soup you can serve fresh and save for a couple days. I recently spoke with a fellow food blogger and she shared this awesome recipe, I changed up some of the ingredients and used her base but it is so cozy to eat on a winter day in.


Prep 15m     Cook 40m




  • 1 Tbs. Extra Virgin Olive Oil

  • 1 Large Spanish Onion, diced

  • 3 Cloves of Garlic quartered

  • 4 Carrots (a bunch is fine), diced

  • 2 Stalks of Celery, diced

  • 1 Large Zucchini (or 2 small), diced

  • 3/4 Box Cherry Tomatoes

  • Freshly Cracked Salt and Pepper

  • 5 to 6 Sprigs of Thyme

  • 1 28 oz. Can Crushed Tomatoes w/ Basil

  • 1 box Hearty Vegetable Broth

  • 2 to 3 Cups of Water with 2 Vegetable Bouillon

  • 1 Tbs. Parsley Flakes

  • 1 Bunch Parsley, lightly chopped

  • 3/4 Tbsp. Cumin

  • 2 Bay Leaf

  • 1 Can of Cannelloni Beans, rinsed

  • 1/2 Box of Ronzoni Vegetable Rotini




In a large soup pot heat up your Extra Virgin Olive Oil, add Onions and sauté until transparent. Add the Garlic, Celery and Carrot along with some Salt and Pepper and sauté for 5 minutes on a medium heat.


Add the Zucchini along with the Fresh Thyme leaves. Next add the Tomatoes with Basil, Vegetable Broth, Vegetable Bouillon and Spices. Season with a Salt and Pepper.


Rinse the Cannelloni beans well before adding to the soup. You can crush half of the beans before adding them in for a heartier texture. Add the Cherry Tomatoes and fresh parsley.


Cover the soup and leave on low heat for at least 40 minutes. Taste to make sure all spices are on point. Raise the heat to medium and add the Ronzoni Vegetable Rotini. Once the pasta is al dente the soup is ready to serve!

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