Italian-American · soup
One-Pot Vegetable Minestrone
Tomatoes, white beans, vegetables, and small pasta make a bright pantry soup with enough substance for dinner.
Total time40 min
Hands-on18 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Heat the oil in a Dutch oven over medium heat. Cook onion, carrots, and celery with 1/2 teaspoon salt for 7 minutes.
- 02
Add zucchini, tomatoes, beans, broth, and 1 teaspoon Italian seasoning. Bring to a boil.
- 03
Stir in pasta and simmer uncovered until tender, 9 to 12 minutes.
- 04
Fold in spinach and cook until wilted. Add water if the soup has thickened more than you like.
Make it work
Useful swaps
- Use gluten-free small pasta or cooked rice if needed.
- Kidney beans can replace cannellini beans.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
