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Minestrone Soup with Half Tuna Melt

Prep time: ~25 min | Cook time: ~35 min

How many people are you feeding?

**This will update grocery list and recipe quantities**

Ingredients

  • 2 tablespoon olive oil
  • 1 whole yellow onion
  • 2 whole carrot
  • 2 stalk celery
  • 3 clove garlic
  • 1 whole zucchini
  • 1 14.5 oz can canned diced tomato
  • 1 15 oz can cannellini bean
  • 8 cup vegetable broth
  • 1 cup elbow pasta
  • 1 bunch baby spinach
  • 2 tablespoon fresh parsley
  • 1/4 cup parmesan cheese
  • 2 5 oz can canned tuna in water (Side: Half Tuna Melt)
  • 4 tablespoon mayonnaise (Side: Half Tuna Melt)
  • 2 teaspoon dijon mustard (Side: Half Tuna Melt)
  • 2 tablespoon dill pickle (Side: Half Tuna Melt)
  • 2 tablespoon fresh cilantro (Side: Half Tuna Melt)
  • 4 slice whole grain bread (Side: Half Tuna Melt)
  • 4 slice cheddar cheese (Side: Half Tuna Melt)
  • 1 tablespoon butter (Side: Half Tuna Melt)

Tips & Substitutions

  • Substitute: kidney bean or great northern bean instead of cannellini bean
  • Substitute: provolone or mozzarella instead of cheddar cheese
  • Cook the pasta separately and add it just before serving to prevent it from becoming too soft in the soup.
  • Drain and rinse canned beans to reduce sodium and improve flavor.

Instructions

  1. Prep: Dice 1 whole yellow onion, 2 whole carrot, 2 celery stalk, 1 whole zucchini, and mince 3 garlic cloves. Finely chop 2 tablespoons dill pickle and 2 tablespoons fresh cilantro for the tuna melt. Drain and rinse 1 (15 oz) can cannellini bean and 2 (5 oz) cans canned tuna.
  2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté for 6–7 minutes until softened.
  3. Add garlic and zucchini and cook for 2 minutes until fragrant.
  4. Stir in 1 (14 1/2 oz) can canned diced tomato and 8 cups vegetable broth. Bring to a boil over medium-high heat, then reduce heat and simmer for 20 minutes.
  5. While the soup simmers, cook 1 cup ditalini or elbow pasta in a separate pot of salted boiling water until al dente. Drain and set aside.
  6. Stir 1 (15 oz) can cannellini bean into the soup and simmer for another 10 minutes.
  7. Add 1 bunch baby spinach and 2 tablespoons fresh parsley to the soup and cook for 1–2 minutes until the spinach wilts. Add salt and pepper to taste. Sprinkle 1/4 cup parmesan cheese on the soup before serving.
  8. Side: Half Tuna Melt – In a bowl combine drained canned tuna, 4 tablespoons mayonnaise, 2 teaspoons dijon mustard, 2 tablespoons chopped dill pickle, and 2 tablespoons chopped fresh cilantro. Mix until well combined.
  9. Side: Half Tuna Melt – Spread the tuna mixture onto 4 slices whole grain bread. Top each with a slice of cheddar cheese and close sandwiches with the remaining bread.
  10. Side: Half Tuna Melt – Spread 1 tablespoon butter on the outside of each sandwich and cook in a skillet over medium heat for 3–4 minutes per side until golden and the cheese is melted.
  11. Side: Half Tuna Melt – Slice each sandwich in half diagonally and serve one half per person with a bowl of minestrone.