White Bean Minestrone Soup – Peas And Crayons

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by Sil Pancho

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01.19.2022


Easy to make and oh so cozy, this vegetarian one-pot White Bean Minestrone Soup is a must make! It’s loaded with heart-healthy beans and veggies and tastes absolutley amazing the next day!

White Bean Minestrone Soup

Minestrone soup is one of my go-to soups to make on a chilly day.

This Italian staple is warm and comforting, chock full of nutritious vegetables, and super filling thanks to a combination of fiber and protein rich beans with tender pasta.

Not only does it rein supreme as a one pot wonder, but it’s also one of those gems that’s fantastic the first day and somehow even BETTER the second day!

You can 100% halve the recipe for a smaller yield but, even with just my husband and I eating it, the full batch is a must for us. This way we have easy heat-and-eat lunches for the workweek. It’s such a lifesaver!

Minestrone Soup Collage

One of the best parts of this soup, is that it can be made with whatever veggies you have on hand

I went with a combination of onion, carrot, celery, tomatoes, and garlic to keep things simple and because I almost always have those 5 ingredients on hand.

Here’s a full list of some of the awesome vegetables that can be added to minestrone soup:

Vegetables for Minestrone Soup

  • celery
  • carrots
  • onion
  • garlic
  • tomatoes
  • zucchini
  • yellow squash
  • butternut squash
  • sweet potato
  • green beans
  • asparagus
  • spinach
  • kale
  • cabbage

Other mix-ins may include croutons, pesto, Parmesan cheese or Romano cheese, and fresh herbs. Use what you enjoy and have fun with it!

White Bean Minestrone Soup with Parmesan and Parsley

Love Those Leftovers!

I mentioned before that this rockin’ recipe yields a whopping 11 servings of soup. The 12 cups (or approx. 6 bowls) of deliciousness vanishes fast in this house!

When serving it up as a main dish for lunch or dinner we usually spoon out around 2 cups per bowl. When serving it up with a salad and/or sandwich on the side, I’ll usually stick to a cup.

If you would like to freeze some for later, simply make the pasta on the side in a separate pot (making just what you need for however much soup you plan on eating within a few days) and freeze the un-pastafied (totally technical term here lol!) soup in an airtight container. It’ll be good for 3 months, possibly longer!

Here are some tasty sides to make along with this marvelous minestrone:

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