Veggie-Packed White Bean Minestrone
Fall is near, but summer veggies are still here. Enter: A cozy soup with a mix of fall and summer produce! This easy, flavorful, 1-pot minestrone is LOADED with veggies and white beans for a fiber- and nutrient-packed dish.
It’s light yet satisfying, comes together with simple ingredients and methods, and is perfect for the seasonal transition. Grab your bread because soup is on!
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We’ve shared a minestrone recipe before and this one is similar…but with a twist: potatoes instead of pasta! If you’re questioning whether we just broke some unwritten international food-naming rules by taking out the pasta, rest assured we did not.
Part of the beauty of minestrone is that it doesn’t really have rules, and the ingredients have traditionally been based on season and region. For examplein rice-growing regions of Northern Italy, rice was commonly used instead of pasta. Other variations included farro or serving with a slice of bread.
This veggie-packed, gluten-free minestrone begins with sautéing onion, carrots, and your choice of fennel or celery.
Then we add lots of garlic plus hearty potatoes and two summer veggies: zucchini and green beans. Red pepper flakes add heat, while salt, dried basil, and crushed tomatoes build flavor.
The final ingredients are white beans for fiber and water (or vegetable broth) to turn it into a soup. Cook until the veggies are tender, and it’s ready to serve. Option to garnish with fresh herbs and vegan parmesan cheese if desired!
We hope you LOVE this white bean minestrone. It’s:
Cozy
Vibrant
Flavorful
Light yet satisfying
Veggie-packed
Easy to make
Versatile
& SO delicious!
This soup can be served with toasted crusty bread (whole grain or gluten-free) or croutons for a light meal, or as a side paired with other dishes. Delicious pairings include our Vegan Italian Sausage Crumbles (15 Minutes!), Crispy Baked Pesto Tofu (5 Ingredients!), or Pesto Baked Chicken Thighs.
More White Bean Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 6 (Bowls)
Prevent your screen from going dark
- 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, cut into 1-inch cubes (2 potatoes yield ~2 ½ cups or 340 g)
- 1 medium zucchini (or yellow summer squash), quartered and sliced into ~1/8 inch slices (1 zucchini yields ~2 cups or 200 g)
- 2 cups green beans, cut into 1-inch pieces
- 1/2-3/4 tsp red pepper flakes
- 1 tsp dried basil ()
- 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 in place of 2 cans)
- Heat a large pot over medium heat. Once hot, add olive oil, diced onion, carrots, and chopped fennel or celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes. Add garlic and cook for about 1 more minute until fragrant.
- Add cubed potatoes, zucchini, green beans, red pepper flakes, dried basil (optional), and the lesser amount of sea salt. Cook for 5-10 minutes, stirring occasionally, until the vegetables are slightly softened.
- Add the crushed tomatoes and cook for another 5 minutes, stirring occasionally. Add the water and bring to a boil. Lower the heat to a simmer and continue cooking for 10 minutes. Add the white beans and cook for another 5-10 minutes, until the potatoes are tender. Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.
- Transfer to serving bowls and enjoy warm with vegan parmesan cheese, freshly chopped basil or parsley, and toasted crusty bread (whole grain or gluten-free) or croutons (all optional, but recommended!).
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 1 month or longer. Reheat in the microwave or on the stovetop, adding a little water if needed.
*Nutrition information is a rough estimate calculated with fennel, the lesser amounts where ranges are provided, and without optional ingredients.
Serving: 1 bowl Calories: 230 Carbohydrates: 35.4 g Protein: 7.6 g Fat: 7.9 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 0 g 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
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