Dutch Oven Vegetable Minestrone
This vibrant Italian minestrone soup is packed with seasonal vegetables, cannellini beans, and pasta in a rich tomato broth. Cooking everything in a Dutch oven allows the flavors to develop into a deeply satisfying and nourishing one-pot meal.
A hearty Italian vegetable and bean soup simmered in a Dutch oven with pasta for a complete and satisfying dinner.
Nutrition per serving
Ingredients
Protein
Base
Vegetables
Carbs
Aromatics
Instructions
Saute the Aromatics
Heat two tablespoons of olive oil in the Dutch oven over medium heat. Add the minced garlic and cook for one minute until fragrant, being careful not to let it burn.
Add the Vegetables and Base
Add the zucchini and green beans to the pot and stir for 2 minutes. Pour in the diced tomatoes and vegetable broth, then season generously with salt, pepper, and Italian herbs. Bring to a boil.
Simmer the Soup
Reduce the heat to medium-low and stir in the cannellini beans. Simmer uncovered for 20 minutes to allow the flavors to meld and the vegetables to become tender.
Cook the Pasta and Finish
Stir in the pasta and cook for 8 to 10 minutes until al dente. Taste and adjust seasoning. Ladle into bowls and top with a drizzle of olive oil and freshly grated Parmesan if desired.
Substitutions
Common mistakes
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