One-pot minestrone soup | Easy minestrone soup recipe (vegetarian)
One pot minestrone soup is a healthy homemade vegetable soup with pasta. This easy Minestrone soup has classic Italian flavors & tastes amazing. You can make it easily at home.
Servings: 4 people
Calories: 353kcal
Equipment
- Heavy bottom pot
Ingredients
- 3 tablespoon olive oil, divided
- 1 cup onion, chopped
- 2 teaspoon garlic, finely chopped
- ½ cup carrots, peeled & chopped
- ½ cup celery, diced
- 1 teaspoon Italian seasoning
- salt to taste
- ½ teaspoon black pepper powder
- 1 can crushed tomatoes (or use 1 cup tomato puree)
- 3 cups vegetable broth
- 1 no. zucchini
- ½ cup Macaroni, elbow pasta, uncooked
- 1 cup red kidney beans, drained & rinsed
- 1 cup spinach
- 1 tablespoon lemon juice
- 1 tablespoon sriracha (optional)
Instructions
- Heat 2 tablespoon olive oil in a pan over medium heat.
- Add onion & garlic. Stir fry it until the onions are translucent.
- Next, add carrots & celery. Stir fry until vegetables are soft.
- Add Italian seasoning, salt & black pepper powder. Saute for a minute.
- Stir in crushed tomatoes & vegetable broth. Combine everything well. Cover & cook until it comes to a boil.
- Add zucchini. Cover & cook for 5 minutes.
- Add macaroni, red kidney beans & spinach.
- Cook the pasta until al-dente. Stir in between to avoid pasta sticking to the bottom of the pan.
- Taste & adjust the seasoning.
- Remove from heat & stir in lemon juice, sriracha, and olive oil.
- Minestrone soup is ready to serve. Serve with crusty bread.
Video
Notes
- You can use any small shape pasta.
- If planning to freeze the soup then cook the pasta separately & then directly add it to the serving bowl.
- Do not freeze the soup with pasta. It will become mushy & spoil the entire soup.
- The soup will thicken with time. Add in some broth to adjust the consistency & reheat it.
- After adding pasta, cook stirring it often to avoid pasta sticking to the bottom of the soup.
Nutrition
Calories: 353kcal