One-Pot Garden Vegetable Minestrone

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty soup simmered with seasonal vegetables, beans, and pasta, perfect for using pantry staples in under 30 minutes. This italian-inspired one pot (vegetarian) ready in about 35 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 380 calories and feeds 4, 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 medium, diced onion
• 2 medium, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz), drained and rinsed cannellini beans
• 1 cup vegetable broth
• 1 cup ditalini pasta
• 2 cups, chopped kale
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in diced tomatoes (with juice), drained cannellini beans, vegetable broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
3. Step 3: Add 1 cup ditalini pasta and 2 cups chopped kale; cook for 10-12 minutes, stirring occasionally, until pasta is tender and kale is wilted.