This white bean minestrone soup is packed with fresh vegetables and creamy white beans, making it nutritious and delicious. Ready in just 30 minutes, it's perfect for busy weeknights. Serve with crusty bread for a perfectly satisfying meal.
For more comforting soup recipes, you will love my roasted tomato soup, creamy chicken and wild rice soup, and this creamy tortellini soup.
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⭐️ Why this recipe works
- Flavorful Base: Sautéing onions and garlic in olive oil creates a rich and aromatic foundation for the soup.
- Nutrient-Dense Vegetables: A mix of carrots, celery, zucchini, and green beans adds texture, color, and a variety of nutrients.
- Protein-Packed White Beans: White beans provide a hearty texture and plant-based protein, making the soup filling and nutritious.
- Herb Infusion: Dried oregano and basil give the soup an Italian flair and enhance the overall flavor profile.
- Flexible and Adaptable: This recipe allows for easy substitutions based on what you have on hand, making it versatile and accessible.
🧾 Ingredients notes
- Onion: Adds a sweet and savory depth to the soup.
- Garlic: Provides a fragrant and slightly spicy undertone.
- Carrots: Contribute a subtle sweetness and bright color.
- Celery: Adds a slight bitterness and crunch.
- Zucchini: Offers a mild flavor and tender texture.
- Green Beans: Provide a crisp texture and fresh taste.
- White Beans: Add creaminess and protein, making the soup more filling.
- Diced Tomatoes: Bring acidity and a robust tomato flavor.
- Vegetable Broth: The soup's base brings all the flavors together.
- Dried Oregano and Basil: Infuse the soup with classic Italian flavors.
- Baby Spinach Leaves (or kale): Add a fresh, slightly earthy taste and boost the nutrient content.
- Grated Parmesan Cheese (optional): Adds a savory, umami finish if desired.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
White Bean Minestrone recipe step-by-step
- Heat the olive oil: Add the diced onion and minced garlic in a large pot over medium heat. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Add the vegetables: Include the carrots, celery, zucchini, and green beans. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Incorporate the beans and tomatoes: Stir in the white beans and diced tomatoes (including their juice). Pour in the vegetable broth, and add the dried oregano and basil. Season with salt and pepper to taste.
- Simmer the soup: Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes or until the vegetables are tender.
- Add the spinach: Stir in the baby spinach leaves and cook for an additional 2 minutes until the spinach is wilted.
- Finish and serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired.
📖 Substitutions and variations
- Beans: Substitute white beans with chickpeas or kidney beans for a different texture.
- Vegetables: Swap out green beans for peas or use butternut squash instead of zucchini for a seasonal twist.
- Broth: Use chicken broth instead of vegetable broth for a non-vegetarian version.
- Herbs: Fresh herbs like thyme or rosemary can replace dried oregano and basil for a fresher taste.
- Grains: Add cooked pasta, rice, or quinoa to make the soup even more filling.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Flavor Enhancement: For an extra depth of flavor, add a Parmesan rind to the pot while the soup simmers and remove it before serving.
- Thickening Trick: If you prefer a thicker soup, mash some of the white beans before adding them to the pot.
- Acidity Balance: A splash of balsamic vinegar at the end of cooking can balance the flavors and add complexity.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 4 days. *As with many leftovers, this soup is even better the next day.
- Freezer: Place the soup in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, thaw the soup overnight in the fridge if frozen, then warm it on the stovetop over medium heat until hot, or microwave in a microwave-safe bowl until heated through.
❓Recipe FAQ's
Yes, this soup tastes even better the next day as the flavors have more time to meld together. Just reheat as needed.
Yes, you can adapt this recipe for a slow cooker. Sauté the onions and garlic first, then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
To add some heat, include a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and garlic.
More comforting and hearty soup recipes:
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Hearty White Bean Minestrone
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 15 ounces white beans, drained and rinsed
- 14.5 ounces diced tomatoes,
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup baby spinach leaves
- ¼ cup grated Parmesan cheese, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent and fragrant.
- Add the carrots, celery, zucchini, and green beans to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the white beans and diced tomatoes (including their juice). Pour in the vegetable broth, and add the dried oregano and basil. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.
- Add the baby spinach leaves and cook for an additional 2 minutes, until the spinach is wilted.
- Taste and adjust seasoning if needed. Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired.
Notes
- Vegetable Variations: Feel free to add or substitute other vegetables you have on hand, such as bell peppers or kale.
- Beans: If you prefer, you can use other types of beans like great northern beans or navy beans are good alternatives.
- Storing Leftovers: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Freezing: For longer storage, freeze the soup in individual portions. Thaw overnight in the refrigerator and reheat on the stove.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Christina says
Oh man, I haven't made minestrone soup in a year or close to it. I'm itching to make it again and your recipe looks like the one to make! Amazing job 🙂
Debs says
Thanks so much Christina! You need to make minestrone this week for sure!!!!