One-Pot Budget Minestrone Soup

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, vegetable-packed soup made with pantry staples and fresh herbs — simmered to perfection in one pot for a comforting, wallet-friendly meal. This Italian-inspired soup recipe, ready in about 40 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup, chopped kale
• 1/2 cup, rinsed cannellini beans
• 1/2 cup (ditalini) small pasta
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat; add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 7 minutes until softened but not browned.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 can diced tomatoes, 4 cups vegetable broth, 1/2 cup rinsed cannellini beans, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper; bring to a gentle simmer.
3. Step 3: Add 1/2 cup small pasta and 1 cup chopped kale, stirring to submerge; simmer uncovered for 10 minutes until pasta is tender and kale is bright green.
4. Step 4: Taste and adjust seasoning, then ladle into bowls and serve immediately with a sprinkle of fresh parsley for garnish.