One Pot Minestrone Soup
One Pot Minestrone Soup
A hearty and nutritious Italian vegetable soup enriched with pasta and beans, perfect for a cozy meal.
Nutrition
Calories: 210cal
Carbohydrate: 35g
Protein: 7g
Fat: 6g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
6 Servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup small pasta shells
- 2 cups chopped spinach or kale
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and diced celery. Sauté for another 5 minutes until the vegetables start to soften.
- Add the diced zucchini, oregano, basil, salt, and pepper. Cook for 2-3 more minutes, stirring occasionally.
- Pour in the crushed tomatoes and vegetable broth. Stir everything together.
- Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
- Stir in the cannellini beans and pasta shells. Simmer for an additional 10 minutes or until the pasta is cooked al dente.
- Mix in the chopped spinach or kale and cook for 2 more minutes until the greens have wilted.
- Taste the soup and adjust seasonings if necessary. Serve hot with a sprinkle of Parmesan cheese if desired.
- Tip: Use any variety of small pasta you like, but keep an eye on the cooking time to avoid overcooking.
- Tip: You can add more broth or water if the soup becomes too thick.