One Pot Meals: New Age Minestrone

Email Print Share

Achievement unlocked with this one-pot wonder of health, taste, and tummy happiness!

It’s so great to cozy up to a warm bowl of goodness during the longer and colder days that are coming. The best part is that one-pot meals are easier than preparing your average dinner at home (which usually involves more than one recipe to get a balanced meal).

For your one-pot meal to cover the entire basis of your meal, you are going to need a few things:

Vegetables: onions, carrots, and celery provide a great base for a soup or stew, to give your water some flavor. Then you can add in vegetables that are in season such as squash, sweet potatoes, rutabaga, turnips, parsnips, Brussels sprouts, fennel, broccoli, cauliflower, and kale (you can really get crazy here!)

Legumes: Preferably cooked from scratch. Choose from chickpeas, black beans, white beans, lentils, yellow split peas, kidney beans, mung beans, and black-eyed peas.

Herbs and spices – Make sure you have some basics on hand from cumin, parsley, sage, oregano, garlic, ginger, rosemary, thyme, basil, marjoram, and turmeric.

Whole Grains- Using barley, oats, quinoa, brown rice, and millet can add a dose of complex carbohydrate, texture, and substance to your pot.

There you have it – a well-rounded one-pot meal! These meals make for a convenient and easy way to approach dinnertime in the fall and winter months. You can make a batch of it early in the week or on the weekend and take portions out, as you need them throughout the week. You can even warm some up and put it in a stainless-steel thermos for you or your kids on the go! You can freeze portions in glass containers and store them for a snowy day when you don’t feel like cooking or going anywhere.
Benefit from cooking some of your own meals at home: you get to be creative, you know what goes in it, and you know it’s going to be delicious!

One Pot Meals: New Age Minestrone


  • 1 Spanish onion, cut into small chunks
  • 1 tablespoon extra-virgin olive oil
  • 1–2 cloves of garlic, minced
  • 1 ½ teaspoon sea salt
  • 1 tablespoon dried oregano
  • 4–6 cups filtered water or stock
  • 1 bay leaf
  • 1 butternut squash, peeled and cut into medium pieces (or roast half squash in oven on 350F for 45 minutes) – then peel flesh away from skin and place in pot
  • 1 sweet potato cut into small chunks
  • 3 ribs celery cut into small chunks
  • 1 large zucchini (or two small), cut into small chunks
  • 1 bunch of chard, cut into bite-sized pieces
  • 1 cup soaked and cooked kidney beans (optional)
  • ½ cup cooked elbow brown rice noodles (optional)
Total Time

Prep Time

15 min

  1. In a larger pot, sweat onion in oil with salt until soft.
  2. Add oregano and sweat a few more minutes
  3. Add water and bay leaf
  4. Add vegetables in order given (squash, sweet potatoes, celery, zucchini)
  5. Turn up the heat until water bubbles, then lower and simmer covered for 40–45 minutes.
  6. Stir vegetables until squash falls apart.
  7. Add in chopped chard.
  8. Cover and simmer for 10 minutes.
  9. Stir a few more times and serve.

*** For a smoother texture, simmer squash separately until soft (in 1–2 cups of water), and puree in food processor. Add squash to the soup for the last 10 minutes of cooking.

One Pot Meals: New Age Minestrone

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

Sunwarrior likes to share. Please feel free to repost articles as long as you always link back to the original and credit the author.


Want to add your voice?