Veggie-Packed White Bean Minestrone – Minimalist Baker Recipes

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Fall is close to, however summer season veggies are nonetheless right here. Enter: A comfortable soup with a mixture of fall and summer season produce! This simple, flavorful, 1-pot minestrone is LOADED with veggies and white beans for a fiber- and nutrient-packed dish.

It’s mild but satisfying, comes along with easy substances and strategies, and is ideal for the seasonal transition. Seize your bread as a result of soup is on!

Green beans, onion, fennel, carrot, zucchini, white beans, crushed tomatoes, garlic, water, olive oil, potatoes, salt, red pepper flakes, and dried basil

We’ve shared a minestrone recipe earlier than and this one is comparable…however with a twist: potatoes as a substitute of pasta! For those who’re questioning whether or not we simply broke some unwritten worldwide food-naming guidelines by taking out the pasta, relaxation assured we didn’t.

A part of the great thing about minestrone is that it doesn’t actually have guidelines, and the substances have historically been based mostly on season and area. For example, in rice-growing areas of Northern Italy, rice was generally used as a substitute of pasta. Different variations included farro or serving with a slice of bread.

Sautéing chopped onion, carrot and fennel

This veggie-packed, gluten-free minestrone begins with sautéing onion, carrots, and your alternative of fennel or celery.

Dried basil and red pepper flakes over chopped green beans, zucchini, potatoes, and sautéed veggies

Then we add numerous garlic plus hearty potatoes and two summer season veggies: zucchini and inexperienced beans. Crimson pepper flakes add warmth, whereas salt, dried basil, and crushed tomatoes construct taste.

Pouring water over crushed tomatoes in a pot with sautéed veggies

The ultimate substances are white beans for fiber and water (or vegetable broth) to show it right into a soup. Cook dinner till the veggies are tender, and it’s able to serve. Choice to garnish with recent herbs and vegan parmesan cheese if desired!

Holding a ladle in a pot of veggie white bean minestrone

We hope you LOVE this white bean minestrone. It’s:

Cozy
Vibrant
Flavorful
Gentle but satisfying
Veggie-packed
Straightforward to make
Versatile
& SO scrumptious!

This soup may be served with toasted crusty bread (whole grain or gluten-free) or croutons for a lightweight meal, or as a facet paired with different dishes. Scrumptious pairings embrace our Vegan Italian Sausage Crumbles (15 Minutes!), Crispy Baked Pesto Tofu (5 Ingredients!), or Pesto Baked Chicken Thighs.

Extra White Bean Recipes

For those who do that recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Hand holding the side of a bowl of veggie white bean minestrone soup

Prep Time 15 minutes

Cook dinner Time 35 minutes

Complete Time 50 minutes

Servings 6 (Bowls)

Course Entrée, Soup

Delicacies Gluten-Free, Italian-Impressed, Vegan

Freezer Pleasant 1 month

Does it hold? 3-4 Days

Cook dinner ModeForestall your display from going darkish

3 Tbsp olive oil
1 small yellow onion, diced (1 small onion yields ~1 ½ cups or 180 g)
3 medium carrots, sliced into ~1/8 inch circles (3 carrots yield ~1 ½ cups or 165 g)
1 bulb fennel, chopped (1 bulb fennel yields ~2 cups or 230 g // or sub celery)
5 cloves garlic, minced (5 cloves garlic yield ~2 ½ Tbsp or 20 g)
2 medium yellow potatoes, reduce into 1-inch cubes (2 potatoes yield ~2 ½ cups or 340 g)
1 medium zucchini (or yellow summer season squash), quartered and sliced into ~1/8 inch slices (1 zucchini yields ~2 cups or 200 g)
2 cups inexperienced beans, reduce into 1-inch items
1/2-3/4 tsp purple pepper flakes
1 tsp dried basil (non-compulsory)
1-1 ½ tsp sea salt
1 (15 oz.) can crushed tomatoes
4 cups water (or vegetable broth)
2 (15 oz.) cans white beans, drained and rinsed (we like cannellini or butter beans // or sub ~3 cups homemade instead of 2 cans)

Warmth a big pot over medium warmth. As soon as scorching, add olive oil, diced onion, carrots, and chopped fennel or celery. Cook dinner, stirring sometimes, till the greens are tender and translucent, about 5 minutes. Add garlic and prepare dinner for about 1 extra minute till aromatic.
Add cubed potatoes, zucchini, inexperienced beans, purple pepper flakes, dried basil (non-compulsory), and the lesser quantity of sea salt. Cook dinner for 5-10 minutes, stirring sometimes, till the greens are barely softened.
Add the crushed tomatoes and prepare dinner for an additional 5 minutes, stirring sometimes. Add the water and produce to a boil. Decrease the warmth to a simmer and proceed cooking for 10 minutes. Add the white beans and prepare dinner for an additional 5-10 minutes, till the potatoes are tender. Style and modify as wanted, including extra salt for general taste or purple pepper flakes for warmth.
Switch to serving bowls and luxuriate in heat with vegan parmesan cheese, freshly chopped basil or parsley, and toasted crusty bread (whole grain or gluten-free) or croutons (all non-compulsory, however really useful!).
Retailer leftover soup in an hermetic container within the fridge for as much as 3-4 days or within the freezer for 1 month or longer. Reheat within the microwave or on the stovetop, including slightly water if wanted.

*Vitamin data is a tough estimate calculated with fennel, the lesser quantities the place ranges are supplied, and with out non-compulsory substances.

Serving: 1 bowl Energy: 230 Carbohydrates: 35.4 g Protein: 7.6 g Fats: 7.9 g Saturated Fats: 1.1 g Polyunsaturated Fats: 1 g Monounsaturated Fats: 5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 599 mg Potassium: 1047 mg Fiber: 8.5 g Sugar: 10.2 g Vitamin A: 906 IU Vitamin C: 30 mg Calcium: 107 mg Iron: 3.2 mg