The key to this hearty minestrone soup is starting with a rich roasted tomato sauce.
Prepare the roasted tomato sauce according to instructions. You’ll have much more than you’ll need for this recipe, so jar it up and use in the next few days or freeze for later.
Warm olive oil in a large stockpot or Dutch oven, over medium heat. Add celery seed and thyme and heat until fragrant.
Add vegetables and cook, stirring often, until they soften. You may want to add a pinch or two of salt here, but I don’t as I find the tomato sauce has enough for our palates. To each their own.
Stir in the beans, stock, and sauce, and bring to a boil, then add the pasta and cook, according to package instructions or until desired texture. (I tend to slightly overcook pasta in soups—it just adds to the overall goodness, I think.)
When the pasta has reached your desired tenderness, turn off the heat and let sit for a few minutes to allow the soup to work its additional magic—the flavors will only get better.
Serve in whatever bowl or vessel you like, and grate some Parmesan or other hard cheese over top if it pleases.
This recipe is easily doubled - but Beth's tomato sauce recipe makes more than enough, so you don't need to double that if doing so.