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The Ultimate Healthy One-Pot Vegetarian Minestrone Soup

Close-up of a white bowl filled with rich minestrone soup featuring zucchini, beans, carrots, and small pasta shapes.
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Make this hearty and flavorful Minestrone Soup at home. It is an easy, one-pot vegetarian recipe perfect for a comforting weeknight dinner or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup chopped zucchini
  • 1 cup chopped green beans
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 2 cups chopped kale or spinach
  • 1/2 cup grated Parmesan cheese (optional, for serving)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, basil, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes (with their juice) and vegetable broth. Bring the mixture to a simmer.
  4. Add the rinsed and drained cannellini beans and kidney beans. Stir well.
  5. Add the zucchini and green beans. Continue to simmer for 10 minutes.
  6. Stir in the small pasta. Cook according to the pasta package directions, usually 8 to 10 minutes, until the pasta is tender.
  7. Stir in the kale or spinach during the last 2 minutes of cooking until wilted.
  8. Taste the soup and season generously with salt and black pepper.
  9. Serve hot. Offer grated Parmesan cheese on the side for those who want it.

Notes

  • For a copycat Olive Garden Minestrone Soup flavor, add 1/4 cup of finely chopped fresh parsley and 1 tablespoon of tomato paste with the diced tomatoes.
  • To make this recipe Gluten Free, use gluten-free pasta or omit the pasta entirely and add 1/2 cup of cooked white beans instead.
  • This soup freezes well. Cool completely before storing in airtight containers for up to 3 months.
  • If you want a richer broth, substitute 1 cup of the vegetable broth with water and a good quality vegetable bouillon cube.

Nutrition

Find it online: https://eatableempress.com/easy-one-pot-minestrone-soup-recipe/