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.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Starter
Cuisine: Italian
Servings: 4people
Calories: 353kcal
Author: Preeti
Equipment
Heavy bottom pot
Ingredients
3tablespoonolive oil,divided
1cuponion,chopped
2teaspoongarlic,finely chopped
½cupcarrots,peeled & chopped
½cupcelery,diced
1teaspoonItalian seasoning
salt to taste
½teaspoonblack pepper powder
1cancrushed tomatoes(or use 1 cup tomato puree)
3cupsvegetable broth
1no.zucchini
½cupMacaroni,elbow pasta, uncooked
1cupred kidney beans,drained & rinsed
1cupspinach
1tablespoonlemon juice
1tablespoonsriracha(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.