Easy One-Pot Minestrone Soup
Easy One-Pot Minestrone Soup
Servings: 5 -6
Calories: 292kcal
Ingredients
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 2 large carrots thinly sliced (about 3/4 cup total)
- 1 stalk celery finely chopped
- 1 cup chopped summer squash or zucchini
- 2 tablespoons extra virgin olive oil
- 1 can diced tomatoes (or 15 ounces)
- 2 cups your favorite marinara sauce optional, but adds additional flavor and richness
- 1 can dark kidney beans (or 15 ounces)
- 1 1/2 cup green beans in bite sized pieces (I used frozen.)
- 1 1/2 cup dried elbow macaroni
- 1 cup kale leaves torn (optional)
- 2 tablespoons Italian seasoning
- 1 tablespoon basil or fresh, if you have it
- 1 tablespoon granulated sugar
- 1 tablespoon nutritional yeast flakes optional
- 1/8 tsp ground cayenne pepper optional
- 1.5 tsp Salt or to taste
Instructions
- 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).
- Add 6 cups of water, diced tomatoes, marinara sauce, kidney beans, and green beans to your pot, and bring to a slow boil.
- Add dried elbow macaroni, Italian seasoning, dried basil, sugar, yeast flakes, cayenne pepper, and salt 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.
- Salt to taste, and serve hot with garlic croutons or crackers.
Notes
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.
Nutrition
Calories: 292kcal | Carbohydrates: 50g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 1008mg | Potassium: 787mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6165IU | Vitamin C: 34.7mg | Calcium: 107mg | Iron: 3.2mg