One Pot Minestrone
A hearty, flavorful one-pot minestrone packed with vegetables, beans, pasta, and herbs, perfect for comforting family dinners or casual gatherings with rich, savory notes.
Ingredients
- 1/3 cup olive oil ⓘ
- 1/4 cup butter (optional)
- 1 large onion, chopped
- 2 large carrots, sliced ⓘ
- 2 stalks celery, sliced ⓘ
- 2 medium potatoes, diced ⓘ
- 1 pound frozen green beans ⓘ
- 1/2 small cabbage, shredded ⓘ
- 1 pound frozen spinach ⓘ
- 1 (16 oz.) can kidney beans
- 1 (16 oz.) can butter beans ⓘ
- 1 (16 oz.) can garbanzo beans ⓘ
- 1 (16 oz.) package pasta shells ⓘ
- Parmesan cheese (for garnish) ⓘ
- 1 (16 oz.) can whole tomatoes ⓘ
- 6 beef bouillon cubes ⓘ
- 6 to 8 cups water ⓘ
- 1 to 2 cups Burgundy wine ⓘ
- 1 teaspoon oregano ⓘ
Instructions
- Combine all ingredients except Parmesan cheese and pasta shells in a large pot and let simmer on low heat for 1 to 1 1/2 hours or until potatoes and carrots are tender.
- Cook pasta shells separately according to package instructions.
- Add cooked pasta shells to the soup during the last few minutes of simmering.
- Garnish with Parmesan cheese before serving.
Tips & Substitutions
For a richer flavor, sauté the onion, carrots, and celery in the olive oil and butter before adding other ingredients. Feel free to substitute seasonal vegetables like zucchini or bell peppers for a fresh twist. For a vegetarian version, use vegetable bouillon cubes instead of beef. If you prefer a thicker soup, mash some of the beans or potatoes before serving.
Serving Suggestions
Serve this hearty minestrone with crusty bread or a fresh green salad for a complete meal. It pairs beautifully with Italian recipes like Chicken Cacciatore With Noodles. For added flavor, consider drizzling a bit of balsamic vinegar or a sprinkle of red pepper flakes on top before serving. Garnish with freshly grated Parmesan cheese for a delicious finish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over low heat, adding a splash of water or broth if the soup has thickened. This minestrone also freezes well; portion it out and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of One Pot Minestrone contains roughly 3519 calories, with 71g protein, 341g carbohydrates, and 219g fat. It is an excellent source of dietary fiber (384% of the Daily Value), vitamin A (333% of the Daily Value), and iron (206% of the Daily Value). Note that it is relatively high in sodium, at 857mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily make this minestrone vegan by omitting the butter and using vegetable bouillon cubes instead of beef. Additionally, ensure that the pasta you choose is egg-free. The dish will still be hearty and flavorful, perfect for any plant-based diet.
What can I substitute for the pasta shells?
If you don't have pasta shells on hand, you can substitute with any small pasta shape, such as ditalini or elbow macaroni. Alternatively, for a gluten-free option, use gluten-free pasta or even quinoa for a different texture while keeping the dish hearty.
How do I adjust the soup for a spicier flavor?
For a spicier minestrone, add red pepper flakes or diced jalapeños to the pot while cooking. You can also include a dash of hot sauce before serving to taste. Experimenting with spices can elevate the flavor profile, making it a delightful twist on the classic recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).