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Bowl of easy minestrone soup with vegetables, beans, and pasta in rich tomato broth.

Easy Minestrone Soup Italian Vegetable One Pot

This Cozy One Pot Minestrone Soup is a go-to comfort dish loaded with vegetables and hearty enough to satisfy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon Olive oil For sautéing
  • 1 medium Onion, chopped Base flavor
  • 2 medium Carrots, chopped Use up leftover vegetables
  • 2 stalks Celery, chopped Adds crunch and flavor
  • 3 cloves Garlic, minced Enhances flavor
Liquid Ingredients
  • 1 can Tomato paste For depth of flavor
  • 1 can Diced tomatoes Canned for convenience
  • 4 cups Vegetable broth Use low sodium if possible
Main Ingredients
  • 1 can Cannellini beans, drained and rinsed Adds protein and fiber
  • 1 medium Zucchini, chopped Can substitute with green beans or other seasonal vegetables
  • 1 cup Small pasta (e.g., ditalini or elbows) Add gluten-free pasta for gluten-free version
  • 2 cups Leafy greens (spinach or kale) Add at the end to prevent overcooking
Seasoning and Finish
  • 1 teaspoon Dried oregano For flavor enhancement
  • 1 teaspoon Dried basil Completes the Italian flavor
  • 1 lemon Juice of lemon Adds brightness
  • salt and pepper to taste Salt and pepper To season

Method
 

Preparation
  1. Warm olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; sauté until softened.
  3. Add garlic and tomato paste, stirring for one minute.
Cooking
  1. Stir in diced tomatoes, vegetable broth, and cannellini beans.
  2. Bring to a gentle boil, then reduce to a simmer.
  3. Add zucchini and cook until tender, about 5-7 minutes.
  4. Add pasta and cook according to package directions, until al dente.
  5. Stir in leafy greens and cook until bright and wilted.
  6. Season with lemon juice, salt, and pepper to taste.

Notes

Store leftovers in a sealed container for up to 4 days in the fridge. For longer storage, freeze without pasta for best results.