Easy One-Pot Minestrone Soup
Prep time
Cook time
Total time
Easy One-Pot Minestrone Soup
Recipe type: Soup
Cuisine: Italian
Serves: 5-6
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 large carrots, thinly sliced (about ¾ cup total)
  • 1 stalk celery, finely chopped
  • 1 cup chopped summer squash (or zucchini)
  • 2 tablespoons extra virgin olive oil
  • 1 can (15 ounces) or 1½ cup diced stewed tomatoes
  • 1 can (15 ounces) or 1½ cup tomato sauce
  • 2 cups your favorite marinara sauce (optional, but adds additional flavor and richness)
  • 1½ cup green beans, in bite sized pieces (I used frozen.)
  • 1½ cup dried elbow macaroni
  • 3 kale leaves, torn (optional)
  • 1 can (15 ounces) dark kidney beans
  • 2 tablespoons Italian seasoning
  • 1 tablespoon basil (or fresh, if you have it)
  • 1 tablespoon granulated sugar
  • 1 tablespoon nutritional yeast flakes (optional)
  • Pinch of ground cayenne pepper (optional)
  • Salt to taste (I used at least 1-2 teaspoons.)
  1. In a large pot, saute onion, garlic, carrots, celery, summer squash for about 5 minutes in a little olive oil (or water, if you prefer oil-free cooking).
  2. Add 6 cups of water, diced tomatoes, tomato sauce, and green beans to your pot, and bring to a slow boil.
  3. Add elbow macaroni to pot and cook uncovered on medium heat for about 13 minutes, or just until macaroni is al dente. When macaroni is about halfway done, go ahead and add your torn kale so it can begin to wilt.
  4. Add remaining ingredients in pot, salt to taste, and serve hot with garlic croutons or crackers.
If you aren't going to be serving this soup immediately, you will want to cook your macaroni separately, drain, and set aside. You can add a scoop of macaroni to each bowl as you serve it. Nobody likes soggy pasta that has been sitting in hot soup, soaking up all the water.
Recipe by Vegan Yumminess at http://veganyumminess.com/easy-one-pot-minestrone-soup/