Easy One Pot Minestrone Soup Recipe
It seems like winter has FINALLY decided to make it’s appearance in Colorado. It’s been an insanely dry season so far, with only a few dustings. Thankfully today, we got dumped on with about 7 inches of fresh fluffy snow. A cozy snow day like this calls for hot comfort food, and this minestrone soup was just the ticket to satisfy that craving. There’s honestly nothing better than curling up with a delicious bowl of this soup while the flakes fall outside the window.
This is the ultimate snow day soup. It’s packed with fiber and protein from veggies and whole wheat pasta, is crazy filling, and stupid yummy.
On top of that, it’s ridiculously easy to make, and only uses one pot (YES). If you’re like us, anything that keeps the dishes to a minimum is a plus. Some recipes call for the pasta to be boiled separately, but we found if you just bring the liquids to a boil in stages, you can cook the pasta at the end, and keep it from getting mushy.
Because nobody like mushy pasta.
Another benefit to this minestrone soup recipe is that it makes a TON, so it’s perfect for meal prep. One pot of this will last you all week. Minestrone soup for lunch or dinner is a light, yet filling meal that’ll keep you going with zero midday crash.
(Not going to lie, Ben actually eats this for breakfast too!)
This is yet another super simple recipe that’s easy to customize. We’ve listed the combo that we love, but you can basically add or take out any veggies that you’d like. It’s crazy flavorful and needs no added salt.
Needless to say, we’re completely addicted. This is the epitome of an easy plant based meal that’s not only delicious, but leaves you feeling satisfied, and GOOD about what you just ate.
Plus, no snow days are needed to whip up a batch of this. It’s perfect for any time of the year!
So go ahead and get a solid serving of veggies and YUM, all in one.
One Pot Minestrone Soup
6 Cups Low Sodium Vegetable Broth
24 Oz. Can Crushed Tomatoes
1 Can White Beans
1 Can Kidney Beans
2 Zucchini (diced)
1 Cup Peas
1 Cup Corn
1 Small Onion (diced)
3 Cloves Garlic (diced)
1 tsp. Garlic Powder
1 Tbsp. Olive Oil
2 tsp. Italian Seasoning
1/2 Package Whole Wheat Pasta
1. In a large pot, sautee the onions and garlic in olive oil until the onions become translucent.
2. Add the vegetable broth, and bring to a boil.
3. Pour in crushed tomatoes, white beans, kidney beans, garlic powder, and Italian seasoning, and bring to a boil again.
4. Add in zucchini and pasta, and let simmer for 12-15 minutes (until pasta is al dente).
5. Add peas and corn, and cook an additional 1-2 minutes.