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One Pot Minestrone

Reasons why we love this soup:

  • Ready in 30 minutes
  • It’s a one pot dish
  • A perfect recipe to use up leftover fresh veggies
  • It’s delicious!

One Pot Minestrone Soup

Serves 8

PRINT RECIPE

Ingredients

2 Tbsp Olive Oil

1/2 white or yellow onion, diced

3 cloves garlic, minced

2 large carrots, peeled and sliced into thin rounds

1 1/2 cups fresh green beans, trimmed, roughly chopped

1 Tbsp All Purpose Seasoning

sea salt & black pepper + more to taste

1 small zucchini diced into 1” pieces

1 15-ounce can diced fire-roasted tomatoes

6 + cups  vegetable broth

2 tsp dried basil (or 1 Tbsp fresh)

2 tsp dried oregano

1 Tbsp Parmesan + more for serving

½ Tbsp (or more) Pizza Seasoning

1 Tbsp sugar or honey

1 15-ounce can white beans or chickpeas, rinsed + drained

2 cups pasta noodles, like penne, macaroni, or rotini

1 cup baby kale or spinach, roughly chopped

 

Instructions:

  1. Heat a large pot or dutch oven over medium heat and then add your oil.
  2. Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some color.
  3. Next, add onion, and garlic and stir. Cook for 3 minutes, stirring occasionally.
  4. Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, Parmesan cheese, pizza seasoning, sugar, and beans. Stir to coat.
  5. Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to medium-low until the soup is simmering but not boiling. Add pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.
  6. Reduce heat to low and simmer for 4-5 minutes, stirring occasionally. Taste soup and adjust seasonings as needed.
  7. Add kale or spinach and stir. Cook for another 3-4 minutes to wilt the kale and allow the flavors to meld together. Turn off heat and let rest for a few minutes before serving.
  8. To serve, divide soup between serving bowls and garnish with fresh herbs and parmesan cheese (optional).
  9. Store leftovers in the refrigerator up to 3-4 days or the freezer up to 1 month.
  10. Be careful not to overheat the soup when warming leftovers, as the pasta is tender once cooked and will get mushy if overcooked.
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