Cozy One-Pot Minestrone Soup Recipe for Busy Nights
Avoid the mushy noodle trap. This Easy Minestrone Soup Recipe builds deep flavor by caramelizing aromatics first. You get a thick, herb-infused broth loaded with tender veggies and pasta that stays perfectly al dente, offering a hearty, chewy texture in every spoonful.
Why This Recipe Works
- Builds Deep, Savory Flavor: Sautéing the aromatics first creates a caramelized foundation. This simple step ensures the broth tastes like it has been simmering all day long.
- Keeps Pasta Perfectly Al Dente: Many recipes result in mushy noodles, but adding the pasta during the final simmer makes a huge difference. Every spoonful offers a satisfying chew that holds up against the veggies.
- One Pot Cleanup: The entire meal comes together in a single Dutch oven. You get a hearty, complex dinner with minimal cleanup so you can actually relax after eating.
A Bowl of Balance
As a mom and food lover, I am always looking for meals that hit that sweet spot between “good for you” and “actually delicious.” This easy minestrone soup is a staple in my rotation because it ticks every box.
It creates a balanced bowl by combining plant-based protein from the beans with colorful fiber from the veggies. The addition of pasta makes it comforting, but because it’s loaded with broth and greens, it feels surprisingly light. It’s a vegetarian minestrone soup that doesn’t feel like “diet food”—it just feels like a hug in a bowl.
If you are looking to round out the meal, this soup pairs beautifully with a crisp side like my Rustic Mediterranean Vegetable & Feta Salad for extra crunch.
How to Make It
Making this soup is all about layering ingredients. I start by sautéing onions, carrots, and celery in olive oil until they are soft and smelling amazing. This is where the magic starts.
Next, I stir in the garlic just until fragrant—you never want to burn garlic! Then, everything else goes into the pool: tomatoes, broth, beans, zucchini, and herbs.
Once that rich base is bubbling, I toss in the pasta. Letting it simmer uncovered at the end concentrates the flavors while the pasta cooks. The result is a thick, hearty stew that smells absolutely incredible.
Expert Tips for Success
- The Parmesan Rind Secret: If you have a wedge of Parmesan cheese in the fridge, toss the hard rind into the simmering broth. It infuses the soup with a deep, nutty richness that salt alone can’t provide.
- Managing Leftovers: Pasta loves to soak up liquid. If you plan to reheat this later, the noodles might get soft. Store the cooked pasta separately from the soup to keep the texture fresh for days.
- Make it Gluten-Free: This recipe is super adaptable. Simply swap the standard pasta for your favorite gluten-free brand. Chickpea pasta holds up wonderfully here and adds an extra protein boost.
Common Questions
Can I freeze this minestrone soup?
Yes, but with a caveat. Pasta doesn’t freeze well in soup; it tends to disintegrate when reheated. I recommend freezing the vegetable and bean base effectively, then adding fresh pasta when you reheat it on the stove.
What other vegetables can I use?
This is the ultimate “clean out the fridge” meal. Spinach, kale, potatoes, or diced sweet potatoes are fantastic additions. Use whatever you have on hand to create a unique, colorful bowl every time.
PrintEasy Homemade Minestrone Soup
This is the perfect one-pot meal for a chilly evening—a classic, hearty vegetable soup that’s easy to make and packed with flavor. We’ve added zucchini for an extra veggie boost to make it even more satisfying.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Cuisine: Italian
Ingredients
Vegetables & Aromatics
- 2 tablespoons extra-virgin olive oil (30 ml)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 cup chopped green beans (fresh or frozen)
- 1 small zucchini, chopped (about 1 cup)
- ½ cup chopped fresh parsley (for serving)
Pantry & Broth
- 1 (28-ounce) can diced tomatoes, undrained (794g)
- 1 (15-ounce) can cannellini beans (or kidney beans), rinsed and drained (425g)
- 4 cups (32 ounces) low-sodium vegetable broth (approx. 950 ml)
- ¾ cup small pasta (such as elbows, shells, or orecchiette) (about 3.5 oz or 100g)
Herbs & Seasonings
- 1 teaspoon sea salt (plus more to taste)
- 2 bay leaves
- 1 ½ teaspoons dried Italian seasoning
- Freshly ground black pepper
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped carrots, sliced celery, 1 teaspoon of sea salt, and several grinds of black pepper. Cook, stirring occasionally, for 8-10 minutes, or until the onion is translucent and the vegetables are tender-crisp.
- Add Garlic: Add the minced garlic and sauté for 1 minute more, stirring constantly, until fragrant.
- Simmer Soup Base: Pour in the diced tomatoes (with their juices) and the vegetable broth. Add the rinsed cannellini beans, chopped green beans, chopped zucchini, bay leaves, and dried Italian seasoning. Stir to combine.
- Cover and Cook: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes to allow the flavors to meld.
- Cook Pasta: Uncover the pot, increase the heat to a steady simmer, and stir in the small pasta. Cook, stirring occasionally, for 8-10 minutes (or according to package directions) until the pasta is al dente.
- Serve: Remove the bay leaves. Taste the soup and season with additional salt or pepper if needed. Ladle the soup into bowls and serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese, if desired.
Notes
- Leftover Tip: The pasta will continue to absorb broth and soften as it sits. If you plan on having leftovers, you can cook the pasta separately and add it directly to individual bowls before serving to keep it al dente.
- Make it Vegan: To make this recipe vegan, simply omit the optional Parmesan cheese or use your favorite dairy-free alternative.
- Allergy alert: This recipe contains wheat (pasta) and may contain dairy (optional Parmesan). Use certified gluten-free pasta and omit cheese for an allergy-friendly version.
Nutrition Facts per Serving (1/6 of recipe): Calories: 198 kcal | Total Fat: 5.0 g (Saturated Fat: 0.7 g) | Total Carbs: 32.1 g (Fiber: 6.2 g, Net Carbs: 25.9 g) | Protein: 6.8 g | Sodium: 789 mg
Disclaimer: Nutrition information is an estimate calculated using USDA data and is provided for informational purposes only. Actual values may vary based on ingredient brands, portion sizes, and cooking methods. This information is not medical advice. Consult a qualified healthcare professional for personalized guidance.
Nutrition
- Serving Size: About 1.5 cups
- Calories: 198
I hope this one pot minestrone soup becomes a cozy staple in your home just like it is in mine. It is proof that simple ingredients, treated with a little love, can create the most satisfying meals. Remember, these are just my kitchen adventures—chat with your doctor for personalized tips!
