Skillet Minestrone Meal
Packed with vibrant vegetables, tender pasta, and hearty cannellini beans, this Skillet Minestrone Meal is the ultimate one-pan dinner that balances comfort and nourishment. Perfect for busy weeknights, this recipe takes just 45 minutes from prep to plate, thanks to its efficient use of a deep skillet for cooking everything in one go. Infused with classic Italian flavors from dried oregano, basil, and garlic, each bite is a warm and satisfying medley of textures and tastes. The addition of fresh baby spinach right at the end ensures a burst of freshness, while optional toppings like grated Parmesan and chopped parsley elevate this dish to an elegant meal. With minimal cleanup and maximum flavor, this easy skillet minestrone is a family-friendly option that’s perfect on its own or paired with crusty bread for a complete, cozy dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes, canned
- 4 cups vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 1 cup small pasta, such as elbow or ditalini
- 2 cups baby spinach, packed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- grated Parmesan cheese (optional, for serving)
- fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, deep skillet over medium heat.
Add the diced onion, carrots, and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the diced zucchini and minced garlic. Cook for an additional 2 minutes, stirring frequently.
Add the canned diced tomatoes (with their juice), vegetable broth, cannellini beans, dried oregano, dried basil, kosher salt, and ground black pepper. Stir well to combine.
Bring the mixture to a gentle simmer. Once simmering, stir in the pasta.
Cover the skillet with a lid and cook for 10-12 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
Once the pasta is cooked, add the baby spinach to the skillet. Stir until the spinach wilts, about 1-2 minutes.
Taste and adjust seasoning, adding more salt or pepper if necessary.
Serve the minestrone hot, topped with grated Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 350.1 g | 127% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 50.1 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 891 mg | 69% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 6614 mg | 141% | |
*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.
