Description
A hearty, comforting one-pot soup packed with vegetables, beans, and pasta in a rich tomato broth. This vegetarian minestrone is easy, filling, and perfect for meal prep or busy weeknights.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (400g) crushed tomatoes
- 6 cups vegetable broth
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (400g) kidney beans, drained and rinsed
- 1 can (400g) white beans, drained and rinsed
- ¾ cup small pasta (ditalini or small shells)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add tomato paste and cook for 1 minute. Pour in crushed tomatoes and vegetable broth. Stir in oregano, basil, bay leaf, salt, and pepper.
- Bring to a gentle boil, then reduce to a simmer. Add zucchini, green beans, kidney beans, and white beans. Simmer uncovered for 10 minutes.
- Add the pasta and simmer for another 8–10 minutes, or until the pasta is tender. Remove bay leaf. Taste and adjust seasoning as needed.
- Stir in fresh parsley before serving. Serve hot with crusty bread or grated cheese if desired.
Notes
- Add spinach or kale in the last few minutes for extra greens.
- To avoid mushy pasta in leftovers, cook pasta separately and add before serving.
- Freezes best without pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 11g
- Cholesterol: undefined
