This simplified take on minestrone uses canned beans and tomatoes and packaged broth, meaning you can always keep the ingredients for this easy soup on hand. Source: Diabetic Living Magazine, Spring 2020
Cook pasta according to package instructions; drain and set aside.
Meanwhile, heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, bay leaf, rosemary, salt, crushed red pepper, and Parmesan rind, if using; cook until fragrant, about 30 seconds.
Stir in broth and tomatoes with their juice; bring to a simmer. Stir in beans and cook until heated through, about 5 minutes.
Discard the bay leaf, rosemary sprig, and Parmesan rind, if using. Stir in the cooked pasta.