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Perfect One Pot Vegan Minestrone Soup

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4.8 from 113 reviews

A warm and comforting minestrone soup filled with vibrant vegetables, hearty beans, and Ditalini pasta, perfect for cozy gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 small zucchini, halved and sliced
  • 1 cup frozen green beans
  • 1 (15 oz.) can white beans
  • 1 (15 oz.) can dark red kidney beans
  • 1 (15 oz.) can fire roasted diced tomatoes
  • 4 cups vegetable juice (like V8 juice)
  • 3 cups vegetable broth
  • 1 cup uncooked Ditalini (or small shells pasta)
  • 2 bay leaves
  • 3 cups baby spinach
  • Kosher salt and fresh cracked black pepper
  • Garnish: fresh chopped parsley, Parmesan cheese, homemade croutons

Instructions

  1. Heat the oil in a large Dutch oven over medium-high heat.
  2. Add onion, carrot, celery, and a couple of large pinches of salt and pepper. Cook, stirring frequently for 6-8 minutes.
  3. Add garlic, Italian seasoning, and zucchini along with a couple large pinches of salt and pepper. Cook, stirring frequently for 2 minutes.
  4. Add green beans, white beans, kidney beans, diced tomatoes, pasta, vegetable juice, and vegetable broth along with a couple large pinches of salt and pepper.
  5. Stir to combine and add bay leaves.
  6. Bring to a simmer over medium-high heat.
  7. Cover, reduce heat to low, and simmer for 5 minutes or until the pasta is al dente. Stir frequently so the pasta doesn’t stick to the bottom of the pan.
  8. Stir in spinach until it wilts. Season to taste with salt and pepper.
  9. Garnish with parsley and Parmesan cheese if desired and enjoy!

Notes

Store leftover soup in an airtight container for up to 4 days. Flavors deepen over time. Can be frozen for up to 3 months, undercook pasta slightly for best results.

Nutrition

Find it online: https://pennykitchenz.com/one-pot-vegan-minestrone-soup/

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