Minestrone Macaroni
Bring comfort and nutrition to your table with Minestrone Macaroni, a hearty one-pot wonder that combines the rich, Italian-inspired flavors of a classic minestrone soup with everyone’s favorite pasta—macaroni! Packed with wholesome ingredients like tender vegetables, hearty beans, and baby spinach, this recipe delivers a medley of textures and flavors in every bite. The addition of macaroni pasta makes it a filling and satisfying choice for lunch or dinner, while Italian seasoning and optional fresh basil infuse it with herbaceous depth. Ready in just 45 minutes, this easy and versatile dish is perfect for busy weeknights, and it can be garnished with grated Parmesan cheese for an indulgent finish. Healthy, comforting, and endlessly customizable, Minestrone Macaroni is a must-try for soup and pasta lovers alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 15 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1.5 cups dried macaroni pasta
- 2 cups baby spinach leaves
- 0.25 cup fresh basil leaves, chopped (optional)
- 0.5 cup grated Parmesan cheese, for serving (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the zucchini and green beans to the pot. Cook for 3-5 minutes, stirring occasionally.
Stir in the canned diced tomatoes, vegetable broth, kidney beans, and cannellini beans.
Season the mixture with Italian seasoning, salt, and black pepper. Bring it to a boil.
Reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.
Stir in the dried macaroni pasta and cook until the pasta is tender, approximately 8-10 minutes. Stir occasionally to prevent sticking.
Once the pasta is cooked, add the baby spinach leaves and let them wilt into the soup for 1-2 minutes.
Taste and adjust seasoning as needed. If desired, stir in chopped fresh basil leaves for additional flavor.
Serve hot with grated Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 11.3 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1404 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
