Speedy Minestrone is a hearty one pot meal that’s perfect for busy weeknights. It’s a comforting tomato-based soup made with bacon, loads of veggies, beans, and pasta topped with a dollop of flavorful pesto. Make a big pot of Speedy Minestrone for a crowd or freeze individual portions for weekday lunches.
There’s nothing better than a cozy soup, and this one is quick and easy to make and calls for basic pantry ingredients. It’s super adaptable and budget-friendly too. This recipe starts with cooking bacon in a GoodCook Classic Dutch Oven. You can skip the bacon and add olive oil for a vegetarian option. Onions, carrots and celery are sautéed in the pan after the bacon cooks. Garlic, cabbage and canned tomatoes are added after a few minutes, followed by the beans, stock and water.
When it all comes to a boil, the pasta is added and cooked until al dente. Give the soup a grind of fresh pepper and serve with a squeeze of lemon and swirl of pesto on top. This soup makes incredible leftovers, and we like to freeze single servings in GoodCook Ceramic Lidded Mugs and reheat for later. The mugs are also packable for on-the-go lunches.
Get The Tools
Get this delicious soup on your menu tonight. It all comes together with a GoodCook Classic Dutch Oven, roomy enough to fit all the veggies, beans and pasta in one pot. We keep a GoodCook Classic Safecut Can Opener handy for opening the cans. It safely separates the lid from the can with no sharp edges. You’ll also need a GoodCook Wooden Corner Spoon for stirring and a GoodCook Carbon Steel Chef’s Knife for slicing and dicing. Now you’re ready for a warming bowl of this healthy and delicious one pot Speedy Minestrone!
Make & Share
Happy Minestrone Making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
- 2 pieces bacon, chopped (if omitting, use 2 tablespoons olive oil)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 1/2 teaspoons salt
- 2 garlic cloves, minced
- 2 cups cabbage, chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can cannellini beans, drained and rinsed
- 4 1/2 cups chicken or vegetable stock
- 2 cups water
- 1 cup small shell or tubular pasta
- 1/2 teaspoons pepper
- Squeeze of lemon
- 1/2 cup prepared basil pesto
Heat a large pot or dutch oven over medium high heat. When pot is hot, add bacon (or oil if omitting bacon). When bacon is mostly cooked, add onions, carrots, celery, and 1½ teaspoons of salt to the pot. Stir occasionally to keep all contents of the pot cooking thoroughly. After 3-4 minutes, add garlic to the pan. After 1 minutes when garlic is cooked, cabbage and tomatoes and scrape up any fond, or browned bits, stuck the bottom of the pan. Add in the beans, stock, and water. Bring to a boil, add pasta and drop to a low simmer while pasta cooks. When cooked, turn off heat. Grind fresh pepper over the top. Serve with a squeeze of lemon and swirl of pesto to melt into the soup.
Freeze or refrigerate single size servings for easy, packable meals in the Good Cook Ceramic Lidded Mugs.