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Minestrone soup with cannellini beans, carrots, celery, ditalini pasta and spinach in a rustic ceramic bowl on a wooden table

Minestrone Soup Recipe: 45-Minute One-Pot Comfort

A 45-minute, one-pot minestrone with cannellini beans, carrots, tomatoes and baby spinach. It makes six servings, and leftovers reheat easily for lunch the next day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 14.5-oz can diced tomatoes undrained
  • 1 15-oz can cannellini beans drained and rinsed
  • 5 cups low-sodium vegetable broth
  • 1 cup ditalini pasta or small shells
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt plus black pepper to taste
  • 2 cups baby spinach packed

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook 5-6 minutes, stirring occasionally, until softened.
  2. Add the garlic and oregano and cook 1 minute, until fragrant.
  3. Add the diced tomatoes with their juices, the vegetable broth and the beans. Bring to a boil, then lower the heat and simmer 5 minutes.
  4. Stir in the pasta and simmer 10-12 minutes, until the pasta is al dente.
  5. Stir in the spinach and cook 2 minutes, until wilted. Season with salt and black pepper to taste, then serve hot.