Quick & Comforting One-Pot Minestrone - Ready in 30!
This hearty soup is a complete meal full of veggies, beans, pasta, and pancetta!
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Servings: 6 SERVINGS
Calories: 222kcal
Equipment
- Knife and cutting board
- Large Dutch oven or heavy-bottomed pot
Ingredients
- 1 tbsp avocado or olive oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 cup carrots, chopped
- ½ cup celery, chopped
- 3 oz pancetta or bacon, thinly sliced and chopped
- 4 cups kale, chopped
- 1 russet potato, peeled and cubed
- 1- 14.5 oz can diced tomatoes, undrained
- 1- 15 oz can cannellini beans, drained and rinsed
- 1 tsp Italian seasoning
- ½ tsp salt
- Freshly ground black pepper to taste
- 28 oz low-sodium beef broth
- ¾ cup ditalini pasta
- Parmesan cheese, freshly shredded for serving
Instructions
- Heat the oil in a large Dutch oven and saute the onion, garlic, carrots, celery, and pancetta until the onions are translucent about 8 mins. Add the potatoes and kale and cook until the kale is wilted.
- Mix in the undrained diced tomatoes, cannellini beans, beef broth, Italian seasoning, salt, pepper, and pasta. Simmer until the pasta is cooked, about 12 mins. Serve with crusty, toasted bread and freshly grated Parmesan cheese on top.
Nutrition
Calories: 222kcal | Carbohydrates: 38g | Protein: 12g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 571mg | Potassium: 482mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 22mg