One-Pot Minestrone Soup

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!

By mohini

Skill Scale: Easy
Serving: 8
Prep Time: 5 minutes
Cook Time: 0day 0 h 35 min
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