Fall is almost here, but summer vegetables are still here. Introducing a comforting soup with a mix of fall and summer produce! This easy and tasty recipe 1 pot Minestrone is LOADED with veggies and white beans for a dish packed with fiber and nutrients.
It’s a light but satisfying recipe, made with simple ingredients and methods, and is perfect for the transition of seasons. Grab your bread because the soup is ready!
We’ve shared a minestrone recipe before and this one is similar… but with a twist: potatoes instead of pastaIf you’re wondering if we just broke some unwritten international rule about food names by removing the pasta, rest assured we didn’t.
Part of the beauty of minestrone is that it has no rules and ingredients have traditionally been based on the season and region. For example, in the rice-growing regions of northern Italy, rice was often used instead of pasta. Other variations included farro or serving it with a slice of bread.
This full of vegetables, gluten free Minestrone begins by sautéing onion, carrots, and your choice of fennel or celery.
Then we add a lot of garlic plus plenty of potatoes and two Summer vegetables: zucchini and green beansRed pepper flakes add heat, while salt, dried basil and crushed tomatoes add flavor.
The final ingredients are white beans for fiber and water (or vegetable broth) to turn it into a soup. Cook it until the vegetables are tender and it’s ready to serve. You can garnish with fresh herbs and vegan parmesan cheese if you like!
We hope you love this white bean minestrone. It is:
Cozy
Vibrant
Tasty
Light but satisfying
Full of vegetables
Easy to make
Versatile
And SO delicious!
This soup can be served with crusty toast (wholegrain or gluten-free) or croutons for a light meal, or as a side dish to accompany other dishes. Delicious combinations include our Vegan Italian Sausage Crumble (in 15 minutes!), Crispy Baked Tofu with Pesto (in 5 ingredients!), or Baked Chicken Thighs with Pesto.
More recipes with white beans
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)
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- 3 Tablespoon olive oil
- 1 little yellow onion diced (1 small onion yields approximately 1 ½ cup or 180 g)
- 3 half carrots, cut into ~1/8 inch circles (3 carrots yield approximately 1 ½ cup or 165 g)
- 1 bulb chopped fennel (1 fennel bulb makes ~2 cups or 230 g // or less celery)
- 5 cloves minced garlic (5 cloves of garlic yield approximately 2 ½ tablespoons or 20 g)
- 2 half yellow potatoes, cut into 1-inch cubes (2 potatoes yield approximately 2 ½ cups or 340 g)
- 1 half Zucchini (or yellow summer squash), quartered and sliced into ~1/8-inch pieces (1 zucchini yields approximately 2 cups or 200 g)
- 2 cups green beans cut into 1 inch pieces
- 1/2-3/4 teaspoonful red pepper flakes
- 1 teaspoonful dried basil (optional)
- 1-1 ½ teaspoonful 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 white beans or green beans // or substitute with about 3 cups of homemade green beans instead of 2 cans)
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Heat a large pot over medium heat. Once hot, add olive oil, chopped onion, carrots, and chopped fennel or celery. Cook, stirring occasionally, until vegetables are tender and translucent, about 5 minutes. Add garlic and cook for about 1 minute more until fragrant.
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Add the diced potatoes, zucchini, green beans, red pepper flakes, dried basil (optional), and the smallest amount of sea salt. Cook for 5 to 10 minutes, stirring occasionally, until the vegetables soften slightly.
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Add the crushed tomatoes and cook for 5 more 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 5-10 more minutes, until the potatoes are tender. Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for spicier flavor.
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Transfer to serving bowls and enjoy warm with vegan Parmesan cheese, freshly chopped basil or parsley, and toasted crusty bread (whole wheat or gluten-free) or croutons (all optional, but recommended!).
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Store leftover soup in an airtight container in the refrigerator for 3 to 4 days or in the freezer for 1 month or more. Reheat in the microwave or on the stovetop, adding a little water if necessary.
*Nutrition information is a rough estimate calculated with fennel, lower amounts where ranges are provided, and without optional ingredients.
Service: 1 bowl Calories: 230 Carbohydrates: 35.4 gram Protein: 7.6 gram Fat: 7.9 gram Saturated fat: 1.1 gram Polyunsaturated fat: 1 gram Monounsaturated fat: 5 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 599 mg Potassium: 1047 mg Fiber: 8.5 gram Sugar: 10.2 gram Vitamin A: 906 International Union Vitamin C: 30 mg Calcium: 107 mg Iron: 3.2 mg
