How to Make Delicious Vegetarian Minestrone with White Beans

Simple Summary

This hearty Vegetarian Minestrone with White Beans is a comforting Italian-inspired soup packed with vegetables, pasta, and protein-rich beans, perfect for a satisfying and nutritious meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty: Beginner

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 cup small pasta (such as ditalini or small shells)
• 1 (15 oz) can white beans, drained and rinsed
• 2 cups fresh spinach leaves
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped
• Grated Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.

2. Add minced garlic and cook for another minute until fragrant.

3. Stir in zucchini and green beans. Cook for 3-4 minutes.

4. Add diced tomatoes with their juice, vegetable broth, oregano, basil, and bay leaf. Bring to a boil.

5. Reduce heat to low, cover, and simmer for 15 minutes.

6. Add pasta to the pot and cook for about 8-10 minutes or until pasta is al dente.

7. Stir in white beans and spinach. Cook for an additional 2-3 minutes until spinach is wilted and beans are heated through.

8. Remove bay leaf. Season with salt and pepper to taste.

9. Ladle soup into bowls. Garnish with fresh parsley and grated Parmesan cheese if desired.

Chef's Notes

• For a gluten-free version, use gluten-free pasta or substitute with quinoa.
• You can customize this soup with any vegetables you have on hand. Bell peppers, cabbage, or potatoes make great additions.
• To make it heartier, add a can of kidney beans along with the white beans.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. The pasta may absorb more liquid, so you might need to add more broth when reheating.
• For a creamier texture, blend a cup of the soup and stir it back into the pot before serving.

Nutritional Info

Per serving (approximately): 250 calories, 6g fat, 40g carbohydrates, 10g protein, 8g fiber. This soup is an excellent source of vitamins A and C, and provides a good amount of iron and calcium. The combination of beans and vegetables makes it high in fiber and plant-based protein.

Serving Suggestions

• Serve with a slice of crusty whole-grain bread or garlic toast for dipping.
• Top with a drizzle of good quality extra-virgin olive oil and a sprinkle of red pepper flakes for extra flavor.
• For a complete meal, pair with a simple side salad dressed with lemon vinaigrette.
• This soup is perfect for lunch or dinner, and it's great for meal prep as it tastes even better the next day.
• For a special touch, serve in bread bowls for a rustic Italian presentation.