Bean & Tortellini Minestrone Soup

Bean & Tortellini Minestrone Soup

Packed with fresh vegetables, cheesy tortellini, and hearty pinquito beans, this soup has it all! There are a million ways to make minestrone soup – a classic Italian favorite - but we’ve given our version a Santa Maria twist by adding perfectly seasoned pinquito beans and utilizing their cooking liquid as the broth.


  • 1 (19 oz.) package Susie Q’s Pinquito Beans with Seasoning, prepared
  • 3 tbsp. olive oil
  • 2 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 medium zucchini, sliced into 1/4" half circles
  • ¼ lb. green beans, cut into 1” pieces
  • 3 cups green cabbage, thinly sliced
  • 1 tsp. dried marjoram
  • 6 sprigs fresh Italian flat leaf parsley
  • Cooking liquid from the beans plus water to equal 10 cups
  • 2 links Swiss/Italian sausage
  • 2 tbsp. fresh basil, chiffonade
  • 1 cup fresh tortellini
  • Grated parmesan cheese
  • Susie Q's Santa Maria Style Seasoning, to taste


  1. Puree ¾ cup of the prepared pinquito beans in a food processor until smooth. 
  2. Heat the olive oil in a large stockpot and sauté the bacon, onion, garlic, celery, and carrots for about 10 minutes, until softened. 
  3. Add the zucchini, green beans, and cabbage and continue sautéing for a few more minutes. 
  4. Add the marjoram, parsley,1½ cups of the prepared pinquito beans, Susie Q’s Santa Maria Style Seasoning to taste, and the bean liquid/water. 
  5. Bring to a boil, reduce heat to low, and simmer for about 30 minutes, until the vegetables are tender.
  6. While the soup is simmering, remove the sausage from the casing, crumble into pieces and sauté in a small pan until browned. Drain on paper towels and set aside. 
  7. Bring the soup to a gentle boil and add the tortellini, sausage, and basil. Simmer until tortellini are cooked.
  8. Season with additional Susie Q’s Santa Maria Style Seasoning, if desired. Ladle into bowls and top with grated parmesan cheese. 

Yields: 10-12 cups

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