Minestrone Macaroni

Bring comfort and nutrition to your table with Minestrone Macaroni, a hearty one-pot wonder that combines the rich, Italian-inspired flavors of a classic minestrone soup with everyone’s favorite pasta—macaroni! Packed with wholesome ingredients like tender vegetables, hearty beans, and baby spinach, this recipe delivers a medley of textures and flavors in every bite. The addition of macaroni pasta makes it a filling and satisfying choice for lunch or dinner, while Italian seasoning and optional fresh basil infuse it with herbaceous depth. Ready in just 45 minutes, this easy and versatile dish is perfect for busy weeknights, and it can be garnished with grated Parmesan cheese for an indulgent finish. Healthy, comforting, and endlessly customizable, Minestrone Macaroni is a must-try for soup and pasta lovers alike!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrot, diced
• 2 medium celery stalk, diced
• 3 cloves garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 15 ounces canned diced tomatoes
• 6 cups vegetable broth
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned cannellini beans, drained and rinsed
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1.5 cups dried macaroni pasta
• 2 cups baby spinach leaves
• 0.25 cup fresh basil leaves, chopped (optional)
• 0.5 cup grated Parmesan cheese, for serving (optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the zucchini and green beans to the pot. Cook for 3-5 minutes, stirring occasionally.

Step 5

Stir in the canned diced tomatoes, vegetable broth, kidney beans, and cannellini beans.

Step 6

Season the mixture with Italian seasoning, salt, and black pepper. Bring it to a boil.

Step 7

Reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.

Step 8

Stir in the dried macaroni pasta and cook until the pasta is tender, approximately 8-10 minutes. Stir occasionally to prevent sticking.

Step 9

Once the pasta is cooked, add the baby spinach leaves and let them wilt into the soup for 1-2 minutes.

Step 10

Taste and adjust seasoning as needed. If desired, stir in chopped fresh basil leaves for additional flavor.

Step 11

Serve hot with grated Parmesan cheese on top, if desired.

Nutrition Facts

Serving size	4057.1 grams (4057.1g)

Amount per serving	% Daily Value*
Calories	3095

Total Fat 94.50g	121%
Saturated Fat 33.10g	166%
Polyunsaturated Fat 10.60g
Cholesterol 104mg	35%
Sodium 9381mg	408%
Total Carbohydrate 422.50g	154%
Dietary Fiber 91.00g	325%
Total Sugars 66.90g
Protein 155.20g	310%

Vitamin D 0IU	0%
Calcium 2410mg	185%
Iron 33mg	186%
Potassium 9065mg	193%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 19.6%

Carbs: 53.5%