Description
A hearty one-pot minestrone soup filled with fresh vegetables and pasta, perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup pasta
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5 minutes.
- Stir in garlic, zucchini, and green beans; cook for another 2-3 minutes.
- Add diced tomatoes, vegetable broth, pasta, dried oregano, salt, and pepper to the pot. Bring to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the pasta is cooked.
- Adjust seasoning as needed before serving.
- Serve hot, garnished with fresh parsley or basil if desired.
Notes
Pair with crusty whole-grain bread and a side salad to elevate your meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg