Easy 1-pot minestrone teeming with vegetables in a delicious tomato-based oil-free broth. Perfect for meal prep, family style soup, and every day eating.
Friends, it’s been a week and it’s not even Friday.
I know you know what I mean.
A few weeks ago some pixels decided to party on my MacBook pro screen and they’ve been dancing up and down in vertical lines on the right side of my screen ever since.
I decided to let them do their thing, rock on, since I could still see the food photos on the left.
Annoying, but manageable.
Fast forward to last night, when, to add add insult to injury, I managed to actually crack the screen.
It went something like this– the laptop in the living room with Lauren.
I fell asleep on the couch, laptop open and sprawled across my lap, and sat up to watch said laptop crash into the hardwood floor at a dizzying 45 degree angle.
When it rains, it pours, right?
If only it was raining 1-Pot Vegetable Minestrone Soup…
So I’m writing you this post from Dan’s computer, which feels a little like wearing borrowing a coworker’s jacket, or renting a yoga mat at the yoga studio.
Not ideal, but it’ll get the job done.
I’ve been toying with the idea of starting Screenless Saturdays via The Minimalists but haven’t had the discipline to stop pressing the buttons that make my electronics glow.
Maybe this is the universe’s way of saying….enough now.
If so, did you have to be so literal, universe?
A metaphor instead of a broken computer screen would have worked just fine…
This soup, though. Back to the soup. No metaphors will do here…
My parents used to heat up cans of Minestrone soup to feed the fam on busy weekends.
I enjoyed it so much that I tried to mimic the veggies and flavor here.
This 1-Bowl Minestrone Soup is totally dairy free, gluten free, and oil free.
My version uses onion, carrot, zucchini, cherry tomato, leafy greens, and green peas.
Minestrone veggies are malleable, so feel free to swap in and out vegetables to make your own variation.
I think greens beans or corn would also be great included here, too!
So what is minestrone soup and why is it so special?
Well, let me describe it for you.
This pot is a sweet tomato broth packed with Italian herbs, colorful veggies, white kidney beans, and your favorite pasta.
It’s light enough to serve with a salad or sandwich, but filling enough to make the main course, if you want.
Legumes and pasta add plenty of protein and fiber to keep you full until the next bowl-full.
I used Eden Foods Crushed Tomatoes with Onion, Garlic, & Basil to create the flavorful tomato base.
These BPA-free amber glass jars are packed with crushed heirloom plum tomatoes with all organic onion, garlic, sweet basil, and sea salt!
Plum tomatoes are sweet with a beautiful deep red color and fewer seeds, making them ideal in sauces and soups.
Enjoy this 1-Pot Vegetable Minestrone Soup as a cozy bowled entree or a hearty side.
Try adding in nutritional yeast for a “cheesy” flavor and a pinch of coconut sugar to compliment the sweetness of the tomatoes.
This soup is also great with a sprinkle of vegan parmesan and fresh basil.
I love to sneak a little avocado into all of my soups for extra creaminess and healthy fats!
Make a big pot for the week and freeze anything leftover for future cozy meals.
If you make a pot of this 1-Pot Vegetable Minestrone Soup I’d love to hear what you think!
Give me a shout on Instagram and use hashtag #floraandvino to show me your creations!
Want more colorful soups packed with protein and veg?
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Easy 1-pot minestrone teeming with vegetables in a delicious tomato-based oil-free broth. Perfect for meal prep, winter soup family style, and every eating.
- 6 cups + 1/4 cup low sodium vegetable broth
- 1/2 white or yellow onion, diced
- 1/4 tsp garlic powder
- 4 large carrots, peeled and sliced into thin rounds
- 1 cup green peas, frozen or fresh
- 1 large zucchini, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 1 14 oz. jar Eden Foods Organic Crushed Tomatoes with Onion, Garlic, & Basil
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 15 oz. can white kidney beans, drained and rinsed
- 1 1/2 cups gluten-free pasta
- 1 cup spinach (or sub another hearty green)
- pinch of Himalayan sea salt & black pepper + more to taste
- 1 TBSP nutritional yeast (optional)
- pinch of unrefined coconut sugar (optional)
- fresh basil, for serving
- Heat a large pan over medium heat. Once warm, add the 1/4 cup veggie broth, diced onion, and garlic powder. Saute for 3-5 minutes, until onion starts to turn translucent.
- Add the carrots and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until carrots are slightly tender and vibrant orange.
- Add zucchini, green peas, cherry tomatoes, crushed tomatoes, additional vegetable broth, and dried herbs and stir to combine.
- Increase heat to medium-high and bring soup to a low boil, then reduce heat slightly to medium-low and allow soup to simmer.
- Add in the pasta and stir to cover. Cook uncovered for 9 minutes, stirring occasionally.
- Reduce heat to low and simmer for 4-5 minutes, stirring occasionally. At this time, add in the white kidney beans and leafy greens. Once the greens have wilted, taste the soup and adjust seasonings as needed. Stir in optional nutritional yeast and coconut sugar. Cook for an additional 2-3 minutes to allow the flavors to meld. If the pasta starts to fall apart, remove from the heat and serve immediately.
- To serve, divide soup between bowls and garnish with fresh basil.
- Store leftovers in the refrigerator for 3-5 days and freeze for longterm storage.
*Watch your pasta closely here because it can get mushy if cooked too long. If this happens, stop the cooking early and serve immediately.
- Category: Soup
- Cuisine: Vegan, Oil Free, Gluten-Free, Grain-Free option
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!