White Bean Minestrone Soup – Peas And Crayons

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!

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!

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!

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:

Sides for Minestrone Soup

Basically any soup/sandwich/salad combination you can dream up is a perfect match for this veggie soup!

Minestrone Pasta Shapes

I used ditalini pasta here (my go-to for minestrone) but you can also use small shells, elbow macaroni, orecchiette, or any other small pasta shape. I’ve even used tortellini before! You can also use rice in place of pasta for a gluten-free minestrone. Whatever swap you use, simply adjust cook time as needed to cook the pasta/rice to your ideal tenderness.

Beans for Minestrone

I went with white beans this time around, using a combination of cannellini beans and chickpeas aka garbanzo beans. A variety of beans can be used including great northern beans, lentils, and kidney beans.

White Bean Minestrone Soup

Whether you make the full pot-o-deliciousness or halve the recipe for a smaller batch, this soup is sure to rock your socks! It’s great the first day and even better the next!

Let’s get our recipe on!

White Bean Minestrone Soup

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! (yield is 12 cups or 6 bowls)

Author Jenn Laughlin – Peas and Crayons

• 1
  medium onion
• 2
  large carrots
• 2
  celery ribs
• 1
  TBSP
  olive oil
• 1
  TBSP
  butter
  (use oil if vegan)
• 2-3
  cloves
  garlic
• 4
  cups
  vegetable broth
• 2
  cans
  tomato sauce
  (15 oz each)
• 1
  can
  chickpeas
  (14.5 oz)
• 1
  can
  cannellini beans
  (14.5 oz)
• 1
  can
  diced tomatoes
• 1
  tsp
  Italian seasoning blend
  (Mrs. Dash is my favorite)
• 1
  tsp
  dried parsley
  (or 1 TBSP fresh)
• ½
  tsp
  dried basil
• ½
  tsp
  oregano
• 1
  cup
  uncooked ditalini pasta
• salt and pepper
  to taste

OPTIONAL TOPPINGS + EXTRAS

• grated parmesan cheese
  (skip if vegan)
• fresh parsley or basil
• olive oil for drizzling
• croutons

1. Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then finely mince.

2. Open cans all at once to save time. Drain and rinse beans. Use entire can of tomatoes with juices.

3. Heat a large dutch oven (or heavy duty pot) to medium-high heat with oil and butter. Once oil is hot, add onion, carrot, and celery and saute until vegetables are tender, approx 7 minutes.

4. Next add minced garlic, Italian seasoning, parsley, basil, and oregano. Cook an additional minute, stirring constantly.

5. Add broth, tomato sauce, and tomatoes (juices and all) and bay leaves and bring pot to a boil. Add beans and reduce heat to a low and cover while the soup simmers. for 10-15 minutes.

6. See pasta note below. If cooking pasta in soup, uncover and simmer for 6-8 minutes to cook the pasta until tender. Stir often to prevent sticking.

7. PASTA NOTE: If using a different pasta shape or using GF pasta or rice instead, simply adjust cook times as needed. Since ditalini are super small I boil them right into the soup but larger shapes and/or rice can easily be cooked in a separate pot while the soup cooks, this way nothing sticks. If you like a very broth-y soup or want to freeze some for later, cooking the grains seperate will come in handy here as well.

8. Give the soup a taste and season with salt and pepper as desired. Additional basil, oregano, and/or Italian seasoning blend may also be added to taste.

9. Ladle into bowls, top with your choice of toppings (parsley and parmesan are my favorites), and enjoy!

FREEZER INSTRUCTIONS

1. 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 soup (totally technical term here lol!) in an airtight container. It’ll be good for up to 3 months, possibly longer. When ready to eat, heat up your soup and boil some pasta to swirl into the minestrone.

Chicken broth works in place of vegetable broth if you’re not veg/vegan and need to make a swap.

See blog post for all the optional veggie, pasta, and bean options you can mix and match for this minestrone.

Recipe yield is approx. 12 cups or 6 bowls. Nutrition Facts below are estimated per cup using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!

Nutrition Facts

White Bean Minestrone Soup

Amount Per Serving

Calories 287
Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 5mg2%

Sodium 2013mg88%

Potassium 1050mg30%

Carbohydrates 53g18%

Fiber 10g42%

Sugar 15g17%

Protein 12g24%

Vitamin A 4866IU97%

Vitamin C 25mg30%

Calcium 124mg12%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this white bean minestrone soup recipe, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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