One-Pot Minestrone-Inspired Pasta

One-Pot Minestrone-Inspired Pasta

Servings: 6–8
Time: 20 minutes
Cost per serving: ~$1.75

If I made a big pot of Minestrone soup, my kids wouldn't touch it. But if I made a big pot of Minestrone-inspired pasta--they would eat the whole thing. Kids are funny. But they love pasta, so I guess it makes sense. Plus, this version has even more veggies than soup, so it's a win win all around. It's simple, delicious, filling and tasty!

✨ Ingredients

• 1 small onion, chopped
• ½ cup matchstick carrots
• 2 ribs celery, chopped
• 1 zucchini, diced
• ½ cup mushrooms, optional
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) petite diced tomatoes (with liquid)
• 2 tablespoons tomato paste
• ½ cup frozen green beans (or mixed frozen vegetables)
• 1 tablespoon Italian seasoning
• 1 pound pasta (any small shape like rotini or shells)
• 4 cups water + 4 teaspoons bouillon powder (or 4 cups vegetable broth)
• 1 jar (24 oz) marinara or pasta sauce (optional but recommended)

🥣 Instructions

1. Sauté the veggies:
   In a large pot, water-sauté the onion. Add carrots, celery, zucchini, and optional mushrooms. Cook until slightly softened.
2. Add the base:
   Stir in kidney beans, diced tomatoes (with liquid), tomato paste, frozen green beans, and Italian seasoning.
3. Add pasta and broth:
   Add pasta and pour in 4 cups of broth (or water + bouillon). Stir and bring to a boil. Cook uncovered until pasta is tender (about 7–10 minutes).
4. Finish with sauce:
   Stir in jarred marinara sauce to taste—start with half a jar and increase if desired. Simmer for another 2–3 minutes until heated through.
5. Serve:
   Serve warm. This makes a large batch and freezes well.