One-Pot Minestrone Soup

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One-Pot Minestrone Soup | Recipe Treasure

As we finally bid adieu to this cold weather and prepare to welcome spring with our arms wide open, I thought why not say goodbye to winter and hello to spring in a different manner? This gave birth to the one-pot minestrone soup! I’ve always despised the process of using up different pots and pans to make a one-dish meal because it just seems so useless to cook one thing and have a ton of dishes to clean up afterwards. This minestrone soup saves time and effort because it can literally be made in one saucepan. How neat is that?! Packed with a ton of flavor and nutrients, this soup really does give you the bang for the buck and it’s super easy to make as well! That’s like killing two birds with a stone. This minestrone soup is a regular on my dining table especially when we want something filling but don’t feel like whipping up a 3-course meal to satisfy our taste-buds. Try it out and let me know if this one-pot minestrone soup made it to onto your table on a regular basis!

One-Pot Minestrone Soup | Recipe Treasure

One-Pot Minestrone Soup

By

Skill Scale: Easy
Serving: 8
Prep Time: 5 minutes
Cook Time: 35-40 minutes
Yield: 8 people (12 cups)

Ingredients

  • olive oil - 1 tbsp
  • sweet onion - 1 cup, minced
  • garlic - 1 tbsp, (minced)
  • zucchini - ½ cup, (chopped)
  • celery - ¼ cup, (chopped)
  • carrot - ½, (chopped)
  • baby spinach - 4 cup, (chopped)
  • vegetable broth - 5 ½ cup
  • water - 3 cup
  • diced tomatoes - 1 can, (14 oz.)
  • kidney beans - 2 can, (15 oz.)
  • parsley - 2 tbsp, fresh (chopped)
  • basil - 2 tbsp, fresh (chopped)
  • oregano - 1 ½ tsp
  • Italian seasoning - 1 ½ tsp
  • salt - 1 tsp
  • black pepper - ½ tsp
  • small shell pasta - ½ cup

Instructions

  • Heat olive oil in a saucepan on high flame and place onion and garlic into it
  • Sauté the onion and garlic for 1-2 minutes until they become translucent
  • Add zucchini, celery, carrots, kidney beans, tomatoes and baby spinach to the saucepan and sauté for 1-2 minutes
  • Add vegetable broth, water, parsley, basil, oregano, Italian seasoning, salt and black pepper to the saucepan and stir until it comes to a boil
  • Once it comes to a boil, lower the flame to medium and cook for 15-20 minutes until the carrots are 80% cooked
  • Add the small shell pasta to the saucepan and cook for 8-10 minutes until pasta becomes al dente
  • Stir properly and serve hot with your choice of bread
Print

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