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One Pot Minestrone Soup

15 minutes
30 minutes
6-8 servings
You can’t go wrong with this complete low-fat, hearty One Pot minestrone soup recipe. Serve with crusty bread.


  • 6 bacon slices, diced
  • 2 to 3 garlic cloves, finely chopped
  • 1 yellow onion, chopped
  • 3 carrots, diced
  • 3 celery stalks, diced
  • Salt, pepper
  • 3 ⅓ cups (835 ml) fresh tomatoes, diced
  • 8 cups (2 L) vegetable broth
  • 3 sprigs thyme
  • 3 bay leaves
  • 1 cup (250 ml) Conchiglie (shell shaped) pasta or other small pasta
  • 1 zucchini, halved lengthwise and sliced into half-moons
  • 1¾cups (440 ml) canned red kidney beans, rinsed and drained
  • 1¼cups (315 ml) fresh baby spinach


In your The Rock One PotTM 7.2 Qt Stock Pot, at a medium heat setting, brown the bacon for 4 to 5 minutes. Add garlic and cook for 1 minute. Add onion, carrots and celery. Season with salt and pepper and cook for about 3 minutes. Add tomatoes, vegetable broth, thyme and bay leaves; stir well. Cover and bring to a boil. Reduce heat to medium-low, stir and simmer, uncovered, until the carrots are tender, about 10 minutes. Stir in pasta and cook for about 5 minutes. Add the remaining ingredients and simmer for 5 to 7 minutes. Add broth as needed. Adjust seasoning.

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