Simple One-Pot Minestrone Soup

A hearty, comforting Italian vegetable soup brimming with beans, pasta, and garden-fresh vegetables—all simmered in one pot for easy cleanup.

This minestrone soup quickly became a family favorite because of its rich flavors and simple preparation.

Ingredients

• Vegetables: 2 tablespoons olive oil, 1 medium onion diced, 2 celery stalks diced, 2 medium carrots diced, 1 medium zucchini diced, 1 cup green beans cut into 1-inch pieces, 3 cloves garlic minced
• Canned Goods: 1 (14 oz/400 g) can diced tomatoes, 1 (15 oz/425 g) can cannellini beans drained and rinsed, 6 cups (1.5 L) vegetable broth
• Pasta: 3/4 cup (80 g) small pasta (e.g., ditalini or elbow macaroni)
• Seasonings: 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1 bay leaf, Salt and freshly ground black pepper to taste
• Optional Garnishes: 1/4 cup freshly grated Parmesan cheese (omit for vegan), 2 tablespoons chopped fresh parsley

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Step 1:

Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until softened.

Step 2:

Stir in garlic and cook for 1 minute until fragrant.

Step 3:

Add zucchini, green beans, diced tomatoes (with juice), cannellini beans, vegetable broth, oregano, basil, thyme, and bay leaf. Stir well.

Step 4:

Bring to a boil then reduce heat and simmer uncovered for 15 minutes.

Step 5:

Add pasta and cook for 10–12 minutes or until pasta and vegetables are tender.

Step 6:

Remove and discard bay leaf. Season soup with salt and pepper to taste.

Step 7:

Ladle into bowls and top with Parmesan cheese and parsley if desired. Serve hot.

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

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We love sharing this soup during family dinners especially on chilly evenings.

Required Tools

Large soup pot, sharp knife and cutting board, wooden spoon or spatula, ladle

Allergen Information

Contains wheat (pasta) contains dairy if garnished with Parmesan. For gluten-free use gluten-free pasta. Always check ingredient labels for potential allergens.

Nutritional Information

Calories 230, Total Fat 6 g, Carbohydrates 36 g, Protein 8 g (per serving)

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Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

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This simple one-pot minestrone soup is perfect for any season and easy enough for weeknight meals.

Recipe FAQs

→ What vegetables are used in this dish?

Onions, celery, carrots, zucchini, and green beans make up the core vegetable blend, providing a fresh and hearty base.

→ Can I make this dish vegan?

Yes, simply omit the Parmesan cheese or substitute it with a plant-based alternative to keep it vegan-friendly.

→ How long should I cook the pasta in the soup?

After simmering the vegetables and broth, add the pasta and cook for 10 to 12 minutes until tender but firm.

→ Are there any good substitutions for the beans?

You can swap cannellini beans for kidney or navy beans depending on your preference or availability.

→ What herbs enhance the flavor of this dish?

Dried oregano, basil, thyme, and a bay leaf contribute aromatic and savory notes to the soup's broth.

→ Can I add extra greens to the dish?

Yes, adding chopped spinach or kale during the last five minutes of cooking boosts nutrition and color.