Minestrone Pasta Recipe
Warm up with a hearty bowl of Minestrone Pasta, a comforting one-pot recipe that’s packed with vibrant vegetables, tender pasta, and a medley of Italian-inspired flavors. This easy soup recipe combines nutrient-rich ingredients like zucchini, spinach, cannellini beans, and a rich tomato broth, seasoned to perfection with dried Italian herbs. Ready in just 50 minutes, it’s a wholesome dinner option that’s perfect for busy weeknights. Customize it with your favorite small pasta shapes like ditalini or elbow macaroni, and don’t forget the finishing touch of fresh basil and a sprinkle of Parmesan for an extra layer of flavor. Ideal for meal prep and reheating, this vegetarian-friendly dish is a warm, satisfying staple you'll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 28-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 1.5 cups dry pasta (such as small shells, ditalini, or elbow macaroni)
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large pot 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 1 minute until fragrant.
Add the diced zucchini and cook for an additional 3 minutes.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the cannellini beans, Italian seasoning, salt, and black pepper to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cook uncovered for 10 minutes.
Add the dry pasta to the pot and cook for 8-10 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Taste the soup and adjust seasoning if needed.
Ladle the minestrone into bowls and garnish with fresh basil and grated Parmesan cheese (if desired). Serve hot.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 10.8 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 284 mg | 22% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1147 mg | 24% | |
*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.
