Veggie-Packed White Bean Minestrone - Minimalist Baker Recipes

Fall is near, nevertheless summer season season veggies are nonetheless proper right here. Enter: A snug soup with a combination of fall and summer season season produce! This straightforward, flavorful, 1-pot minestrone is LOADED with veggies and white beans for a fiber- and nutrient-packed dish.

It’s mild however satisfying, comes together with simple parts and techniques, and is good for the seasonal transition. Seize your bread because 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 sooner than and this one is comparable…nevertheless with a twist: potatoes as a substitute of pasta! Within the occasion you’re questioning whether or not or not we merely broke some unwritten worldwide food-naming pointers by taking out the pasta, leisure assured we did not.

Part of the wonderful thing about minestrone is that it doesn’t even have pointers, and the weather have traditionally been based totally on season and space. For example, in rice-growing areas of Northern Italy, rice was typically used as a substitute of pasta. Totally 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 different of fennel or celery.

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

Then we add quite a lot of garlic plus hearty potatoes and two summer season season veggies: zucchini and inexperienced beans. Crimson pepper flakes add heat, whereas salt, dried basil, and crushed tomatoes assemble style.

Pouring water over crushed tomatoes in a pot with sautéed veggies

The final word parts are white beans for fiber and water (or vegetable broth) to indicate it proper right into a soup. Cook dinner dinner until the veggies are tender, and it’s capable of serve. Option to garnish with latest 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
Light however satisfying
Veggie-packed
Easy to make
Versatile
& SO delicious!

This soup shall be served with toasted crusty bread (whole grain or gluten-free) or croutons for a light-weight meal, or as a side paired with totally different dishes. Delicious pairings embody our Vegan Italian Sausage Crumbles (15 Minutes!), Crispy Baked Pesto Tofu (5 Parts!), or Pesto Baked Rooster Thighs.

Additional White Bean Recipes

Within the occasion you try this recipe, inform us! Go away a comment, charge it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, buddies!

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

Prep Time 15 minutes

Cook dinner dinner Time 35 minutes

Entire Time 50 minutes

Servings 6 (Bowls)

Course Starter, Soup

Delicacies Gluten-Free, Italian-Impressed, Vegan

Freezer Nice 1 month

Does it maintain? 3-4 Days

Cook dinner dinner ModeForestall your show 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, decrease into 1-inch cubes (2 potatoes yield ~2 ½ cups or 340 g)
1 medium zucchini (or yellow summer season season squash), quartered and sliced into ~1/8 inch slices (1 zucchini yields ~2 cups or 200 g)
2 cups inexperienced beans, decrease into 1-inch objects
1/2-3/4 tsp purple pepper flakes
1 tsp dried basil (optionally obtainable)
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 do-it-yourself as a substitute of two cans)

Heat an enormous pot over medium heat. As quickly as scorching, add olive oil, diced onion, carrots, and chopped fennel or celery. Cook dinner dinner, stirring typically, until the greens are mushy and translucent, about 5 minutes. Add garlic and put together dinner for about 1 additional minute until fragrant.
Add cubed potatoes, zucchini, inexperienced beans, purple pepper flakes, dried basil (optionally obtainable), and the lesser amount of sea salt. Cook dinner dinner for 5-10 minutes, stirring typically, until the greens are barely softened.
Add the crushed tomatoes and put together dinner for an extra 5 minutes, stirring typically. Add the water and produce to a boil. Lower the heat to a simmer and proceed cooking for 10 minutes. Add the white beans and put together dinner for an extra 5-10 minutes, until the potatoes are tender. Fashion and modify as wished, together with additional salt for common style or purple pepper flakes for heat.
Change to serving bowls and enjoy warmth with vegan parmesan cheese, freshly chopped basil or parsley, and toasted crusty bread (whole grain or gluten-free) or croutons (all optionally obtainable, nevertheless actually useful!).
Retailer leftover soup in an airtight container throughout the fridge for as a lot as 3-4 days or throughout the freezer for 1 month or longer. Reheat throughout the microwave or on the stovetop, together with a bit water if wished.

*Eating regimen information is a troublesome estimate calculated with fennel, the lesser portions the place ranges are supplied, and with out optionally obtainable parts.

Serving: 1 bowl Vitality: 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 Ldl 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