1 tablespoon olive oil

1 cup frozen chopped onion, thawed

4 ribs celery, chopped (about 2 cups)

3 cloves garlic, minced

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

6 cups lower-sodium chicken or vegetable broth

1 (14 1/2 -ounce) can diced tomatoes

1/4 cup ditalini pasta

1 (10-ounce) box frozen peas and carrots, thawed

2 cups cooked red beans (see Sunday)

1 pound zucchini, cut into 1-inch pieces

Grated Parmesan, for garnish

Heat oil in a large soup pot. Add the onion, celery, garlic, basil and thyme, and cook, stirring occasionally, until onion is soft and translucent, 4 to 5 minutes.

Add the broth and tomato and bring to a boil. Stir in the ditalini, reduce heat to simmer and add the peas and carrots and red beans; simmer 20 minutes.

Add zucchini and cook 10 minutes longer. Ladle into bowls and sprinkle with Parmesan. Makes 10 cups.

Serve this soup with crusty garlic bread.

The red beans you made on Sunday get put to good use in this hearty and healthful minestrone that is far less labor intensive than most: It is made with a combination of nutritious frozen and fresh vegetables to keep your workload light without sacrificing flavor. You may even have some left over — it reheats beautifully in the microwave for lunch, or can be frozen for a couple of months.