Tomato-Zucchini Minestrone with Spinach
A hearty yet light vegetable soup loaded with tomatoes, zucchini, spinach, and beans, perfect for a nourishing one-pot meal. This Italian-inspired one-pot recipe (vegetarian, dairy-free), ready in about 50 minutes, pairs tomatoes, zucchini, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 4 medium tomatoes
- 1 medium zucchini
- 2 cups spinach
- 1 can (15 oz) great northern beans
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 1 diced carrot. Sauté for 5 minutes until softened.
- Step 2: Add 4 chopped tomatoes, 1 diced zucchini, and 1/2 tsp each of oregano, basil, and salt. Cook for 10 minutes until tomatoes break down.
- Step 3: Stir in 1 can great northern beans, 1/2 cup vegetable broth, and 1/2 tsp sugar. Simmer for 15 minutes.
- Step 4: Add spinach and cook for 2-3 minutes until wilted. Finish with 1/4 cup heavy cream and 1/4 tsp black pepper. Serve with crusty bread.
