-
Use gluten-free pasta for a gluten-free version
-
Add pasta closer to serving time if storing for later
-
Swap in any fresh, seasonal vegetables based on what you have
-
For extra richness, drizzle with olive oil before serving
-
Adjust broth amount for desired consistency
-
Tastes even better the next day after flavors meld
Easy One Pot Minestrone Soup With Beans and Pasta
This easy one pot minestrone soup is a light yet filling Italian-style vegetable soup made with seasonal veggies, beans, and small pasta. Simmered in a tomato-herb broth, it’s perfect for cozy dinners, weekly meal prep, or a comforting lunch. Customize it with your favorite vegetables and keep it vegan or vegetarian with simple swaps.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 small potato, peeled and diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth or chicken broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- 2 cups chopped spinach or kale
- Optional: grated Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and cook until soft, about 3 minutes.
- Add garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Stir in the zucchini, potato, diced tomatoes, and broth. Bring to a boil.
- Add kidney beans, cannellini beans, green beans, Italian seasoning, salt, and pepper. Reduce heat and simmer for 15–20 minutes, until the vegetables are tender.
- Stir in the pasta and cook until al dente, about 8–10 minutes, depending on the type of pasta.
- Add chopped spinach or kale and cook for another 2–3 minutes until wilted.
- Taste and adjust seasoning as needed. Serve hot, with Parmesan cheese if desired.