This easy One-Pot Healthy Minestrone soup is loaded with veggie goodness, hearty beans, and pasta: the ultimate vegetable soup!
Happy Soup Season everyone!! It’s officially that time of the year! Soup is one of my favourite things to cook, especially in the fall and winter. Nothing is cozier than curling up on the couch with a hot bowl of soup, Netflix and Mr. Matt. This soup is the perfect warming comforting meal on a chilly day. It’s full of nutrients, fibre, is super filling and most of all delicious!
Minestrone soup has always been one of my favourite soups to eat and I can’t believe it’s taken me this long to make it. Like most people, I was always a little intimidated by all the ingredients that went into this recipe. But to be honest, it’s actually pretty simple to toss together. Starting with the base: broth and tomatoes, veggies: like carrots, celery, beans and zucchini! You can pretty much use up whatever veggies you have in the fridge.
Then add beans: I used red kidney beans but it’s also great with cannellini or butter beans. Finally, add in the pasta of your choice and some spices. The spices I use are Italian seasoning, chilli flakes for some heat and a bay leaf. Speaking of which, when making soup, I always feel like I have to add a bay leaf, it’s something that my mom and grandma have always done. I feel like it’s something you have to do! Just like vanilla and cookies, cinnamon and oatmeal, it’s one of those unwritten food rules. I’m sure there’s a reason behind it…
This recipe only took two tries to nail it! The first time I used brown rice pasta, which turned into a bit of a mess as it soaked up all the broth. It turned into a more of a mushy stew…if you’ve cooked with brown rice pasta you know what I’m talking about. In round two I used a super grain fusilli mix, and it was perfect! What I love about this recipe is that it’s a simple one pot meal. I love making a big batch – it’s the perfect leftover that you can enjoy for lunch or dinner all week. And to be honest, I think it tastes even better the next day! I love eating this soup with a piece of crusty bread so I can soak up the leftover yummy broth at the end… yum!
More Healthy Soup Recipes:
- Creamy Roasted Red Pepper Tomato Soup
- Roasted Butternut Squash Soup
- Creamy Leak and Potato Soup
- The Ultimate Detox Soup
Let me know in the comments below your favourite soup recipe, I would love to try it out!
If you make this recipe, be sure to share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations!
Recipe
Homemade Minestrone Soup
Ingredients:
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion finely chopped
- 3 garlic cloves minced
- 1 medium size zucchini chopped
- 2 celery stalk chopped
- 2 medium size carrots chopped
- 1 cup chopped green beans
- 1 dried bay leaf*
- 2 cups cooked red kidney beans or 1 can 19oz/540mL, drained and rinsed
- 1 ½ cups or 1 can 14oz/398ml diced tomatoes
- 6 cups low sodium broth chicken or vegetable
- 1 cup short pasta I used this super grain fusilli one here here
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried chilli flakes
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Garnish with fresh parsley
- Optional: Fresh parmesan
Instructions:
Instructions
- In a large soup pot, heat the olive oil over medium heat. Sautée the onions and garlic for 3 minutes. Add the carrots, celery, Italian seasoning, chilli flakes, salt and pepper and sautée for 3 to 5 minutes.
- Add zucchini, green beans and bay leaf. Pour in the broth and diced tomatoes and bring to a boil. Lower heat and simmer for 20 minutes slightly covered, stirring occasionally.
- Next add the pasta, red kidney beans and continue to simmer for another 10 min, stirring occasionally.
- Serve hot, garnished with fresh chopped parsley and your favourite crusty bread. For an authentic Italian taste, top with grated parmesan. Enjoy!
- Store any leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
Notes
Leave a comment
One of our favs! I’ve been making this for years! Tonight I’m using chickpea pasta and a can of six bean mix. Been craving it since you showed it in the vlog from your mom lol. Don’t worry I won’t forget the salt 😉
haha yes, don’t forget the salt! 😉
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