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Bowl of minestrone soup with cannellini beans, zucchini, carrots, celery and ditalini pasta topped with basil and parmesan

Minestrone Soup Recipe: Easy One-Pot Dinner in 40 Minutes

A hearty one-pot minestrone with cannellini beans, zucchini and ditalini in a tomato-oregano broth. Pantry-friendly, veggie-packed and ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil extra-virgin
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 can (15 oz) cannellini beans rinsed and drained
  • 6 cups low-sodium vegetable broth chicken broth works too
  • 1 cup ditalini pasta or other small pasta
  • 1 medium zucchini quartered lengthwise and sliced
  • 1 tsp dried oregano
  • 1 tsp salt plus black pepper to taste

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery with 1/4 tsp of the salt; cook 7 minutes, stirring, until softened.
  2. Add the garlic and oregano; cook 1 minute, until fragrant.
  3. Add the diced tomatoes with their juices and the vegetable broth. Bring to a simmer and cook 8 minutes.
  4. Stir in the beans, zucchini and pasta; simmer 9-10 minutes more, until the pasta is al dente and the zucchini is tender.
  5. Taste and season with the remaining salt and black pepper. Serve hot.