Make this homemade vegetable soup recipe in less than 30 minutes. Marinara sauce from a jar gives the soup the flavor and body that usually comes with slow simmering.




  • In a large nonstick pot, cook onion and garlic in olive oil for 3 minutes over medium-high heat. Add chicken broth, marinara sauce, kidney beans, celery and friozen mixed vegetables.

  • Bring to a boil and add ditalini pasta. Cook, covered, with lid slightly ajar, for 10 minutes, stirring occasionally. Serve immediately with grated Parmesan cheese, if desired. Garnish with basil.

Nutrition Facts

311 calories; 12 g total fat; 1092 mg sodium. 42 g carbohydrates; 11 g protein;