White Bean Minestrone
Warm, hearty, and packed with wholesome ingredients, White Bean Minestrone is the ultimate comfort food for any season. This vibrant vegetable soup combines tender cannellini beans, a medley of garden-fresh produce like zucchini, spinach, carrots, and celery, and fragrant herbs such as thyme and oregano. A splash of crushed red pepper adds a subtle kick, while pasta shells or ditalini make it satisfyingly filling. Simmered in a savory vegetable broth with juicy canned tomatoes, this one-pot wonder is both nutritious and incredibly easy to prepare in just 45 minutes. Serve it with a sprinkle of parsley and grated Parmesan for a cozy, crowd-pleasing meal that’s perfect for busy weeknights or casual gatherings. Whether you're seeking a vegetarian dinner or a flavorful soup to warm your soul, this white bean minestrone checks all the boxes!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 1 medium zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.25 teaspoons crushed red pepper flakes
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes, with juices
- 2 15-ounce cans canned cannellini beans, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- 1 cup pasta shells or ditalini
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
- as desired grated Parmesan cheese (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, diced zucchini, dried oregano, dried thyme, and crushed red pepper flakes. Cook for another 2 minutes, stirring frequently.
Pour in the vegetable broth and canned diced tomatoes with their juices. Stir to combine.
Add the cannellini beans, salt, and black pepper. Bring the soup to a boil, then reduce the heat to a simmer.
Simmer uncovered for 15 minutes, stirring occasionally.
Add the pasta shells or ditalini and cook for an additional 8-10 minutes, or until the pasta is tender.
Stir in the chopped spinach and cook for 2 more minutes, until wilted.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 9.7 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
