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Simple One-Pot Minestrone

Featured in: Weeknight Dinners

This Italian minestrone blends diced tomatoes, cannellini beans, fresh garden vegetables, and pasta into a flavorful, hearty dish cooked all in one pot. Sautéed aromatic vegetables infuse the broth with rich taste before simmering to tender perfection, making cleanup easy and the flavors deeply satisfying. Seasoned with oregano, basil, thyme, and bay leaf, this vegetarian main features a balanced mix of protein, fiber, and vibrant freshness. Top with Parmesan or parsley for added depth, perfect for a cozy meal any day.

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Updated on Sat, 13 Dec 2025 15:22:00 GMT
Steaming bowl of Simple One-Pot Minestrone Soup, ready to serve with fragrant herbs and creamy Parmesan. Save
Steaming bowl of Simple One-Pot Minestrone Soup, ready to serve with fragrant herbs and creamy Parmesan. | pulseoven.com

A hearty, comforting Italian vegetable soup brimming with beans, pasta, and garden-fresh vegetables—all simmered in one pot for easy cleanup.

This cozy minestrone was an instant family favorite at my first attempt, bringing warmth and smiles to the dinner table.

Ingredients

  • Vegetables: 2 tablespoons olive oil, 1 medium onion diced, 2 celery stalks diced, 2 medium carrots diced, 1 medium zucchini diced, 1 cup green beans cut into 1 inch pieces, 3 cloves garlic minced
  • Canned Goods: 1 (14 oz/400 g) can diced tomatoes, 1 (15 oz/425 g) can cannellini beans drained and rinsed, 6 cups (1.5 L) vegetable broth
  • Pasta: 3/4 cup (80 g) small pasta (e.g. ditalini or elbow macaroni)
  • Seasonings: 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1 bay leaf, Salt and freshly ground black pepper to taste
  • Optional Garnishes: 1/4 cup freshly grated Parmesan cheese (omit for vegan), 2 tablespoons chopped fresh parsley

Instructions

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Step 1:
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until softened.
Step 2:
Stir in garlic and cook for 1 minute until fragrant.
Step 3:
Add zucchini, green beans, diced tomatoes (with juice), cannellini beans, vegetable broth, oregano, basil, thyme, and bay leaf. Stir well.
Step 4:
Bring to a boil then reduce heat and simmer uncovered for 15 minutes.
Step 5:
Add pasta and cook for 10 12 minutes or until pasta and vegetables are tender.
Step 6:
Remove and discard bay leaf. Season soup with salt and pepper to taste.
Step 7:
Ladle into bowls and top with Parmesan cheese and parsley if desired. Serve hot.
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| pulseoven.com

My family gathers around for this soup every Sunday creating lovely memories with every spoonful.

Required Tools

Large soup pot, Sharp knife and cutting board, Wooden spoon or spatula, Ladle

Allergen Information

Contains wheat (pasta) contains dairy if garnished with Parmesan. For gluten free use gluten free pasta. Always check ingredient labels for potential allergens.

Nutritional Information

Calories 230 Total Fat 6 g Carbohydrates 36 g Protein 8 g per serving

A rustic, single-pot Simple One-Pot Minestrone Soup showcasing tender vegetables and small pasta shapes. Save
A rustic, single-pot Simple One-Pot Minestrone Soup showcasing tender vegetables and small pasta shapes. | pulseoven.com
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This minestrone soup is perfect for cozy nights and leftovers taste even better the next day.

Recipe FAQs

→ What vegetables are used in this minestrone?

Onion, celery, carrots, zucchini, and green beans provide a fresh, hearty mix for the soup.

→ Can I substitute the beans used here?

Yes, kidney or navy beans can replace cannellini beans without compromising flavor.

→ What type of pasta works best for this dish?

Small pasta shapes like ditalini or elbow macaroni are ideal for absorbing the flavors and fitting the soup well.

→ How can I make it vegan-friendly?

Omit the Parmesan cheese or use a plant-based alternative to keep it vegan.

→ Is it possible to add extra greens?

Yes, stirring in chopped spinach or kale during the last five minutes boosts nutrition and color.

Simple One-Pot Minestrone

A hearty Italian minestrone simmered with fresh vegetables, beans, and pasta for a satisfying meal.

Prep Time
15 min
Cook Time
35 min
Overall Time
50 min
Created by Henry Baker


Skill Level Easy

Cuisine Italian

Makes 6 Portions

Diet Preferences Meatless

What You'll Need

Vegetables

01 2 tablespoons olive oil
02 1 medium onion, diced
03 2 celery stalks, diced
04 2 medium carrots, diced
05 1 medium zucchini, diced
06 1 cup green beans, cut into 1-inch pieces
07 3 cloves garlic, minced

Canned Goods

01 1 (14 oz) can diced tomatoes with juice
02 1 (15 oz) can cannellini beans, drained and rinsed
03 6 cups vegetable broth

Pasta

01 3/4 cup small pasta (ditalini or elbow macaroni)

Seasonings

01 1 teaspoon dried oregano
02 1 teaspoon dried basil
03 1/2 teaspoon dried thyme
04 1 bay leaf
05 Salt and freshly ground black pepper, to taste

Optional Garnishes

01 1/4 cup freshly grated Parmesan cheese (omit for vegan)
02 2 tablespoons chopped fresh parsley

How to Make

Step 01

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots; sauté for 5 minutes until softened.

Step 02

Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.

Step 03

Combine Vegetables and Broth: Add diced zucchini, green beans, canned tomatoes with juice, cannellini beans, vegetable broth, dried oregano, basil, thyme, and bay leaf. Stir to combine.

Step 04

Simmer Soup: Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.

Step 05

Cook Pasta: Add pasta and cook for 10 to 12 minutes, or until pasta and vegetables are tender.

Step 06

Finalize Seasoning: Remove and discard bay leaf. Season with salt and freshly ground black pepper to taste.

Step 07

Serve: Ladle soup into bowls and garnish with Parmesan cheese and chopped parsley if desired. Serve hot.

Tools Needed

  • Large soup pot
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Ladle

Allergens

Always review each ingredient for allergens. Ask a healthcare provider if you're not sure.
  • Contains wheat (pasta).
  • Contains dairy if garnished with Parmesan cheese.
  • Use gluten-free pasta to make it gluten-free.

Nutrition Info (per serving)

Use this nutrition estimate as a guideline, but be sure to verify with a health expert if needed.
  • Calories: 230
  • Fats: 6 g
  • Carbohydrates: 36 g
  • Proteins: 8 g