Description
A hearty and healthy one-pot minestrone soup packed with vegetables, beans, and pasta. Simple to make and full of flavor.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained
- 1 cup small pasta (like ditalini)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup fresh spinach
- Grated Parmesan (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened (5 minutes).
- Stir in garlic and zucchini. Cook for 2 minutes.
- Add diced tomatoes, vegetable broth, beans, pasta, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes until pasta is tender.
- Stir in spinach until wilted.
- Season with salt and pepper.
- Serve hot with Parmesan if desired.
Notes
- Use any small pasta or gluten-free pasta.
- Add kale instead of spinach for variation.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian