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minestrone soup

Quick and Easy One-Pot Minestrone Soup

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5 from 1 review

  • Author: Emily Smith
  • Total Time: 40 minutes
  • Yield: 6 1x


This hearty minestrone soup is made in one pot and cooks in under 30 minutes. It’s an easy weeknight dinner that hits the spot, especially on a cold winter’s day.


  • 2 Tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 1 cup green beans, chopped
  • 2 teaspoon Italian seasoning
  • Salt and pepper
  • 1 can of diced tomatoes (796ml or 28 oz)
  • 1 can of crushed tomatoes (796ml or 28 oz )
  • 6 cups vegetable broth
  • 1 can kidney beans (540ml or 19oz) drained and rinsed
  • 1 cup dried macaroni

To garnish:

  • Grated Parmesan cheese 
  • Fresh parsley
  • Fresh basil


  1. Begin by washing and preparing vegetables. Wash and rinse kidney beans, thoroughly. 
  2. In a large pot over medium heat, add olive oil. Add in garlic, cook for 1 minute. Add in onion, cook for 3 minutes. Then add carrot, celery, green beans, Italian season, salt, and pepper. Cook for 5 minutes.
  3. Pour in diced tomatoes, crushed tomatoes, vegetable broth, and kidney beans. Gently stir to combine. Simmer for 5 minutes.
  4. Add in macaroni and cook for an additional 10-12 minutes, until the pasta is cooked to preference. Remove from heat. Serve in soup bowls, top with fresh parsley, basil, parmesan, salt, and pepper. Enjoy! 
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: Italian