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!
[purerecipe]
Ingredients
Method
- 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
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