Fall is here, but summer vegetables are still available. Here’s a cozy soup that mixes fall and summer produce! This easy and delicious 1-port Minestrone is a fiber- and nutrient-packed dish loaded with vegetables and white beans.
Light yet satisfying, made with simple ingredients and methods, and perfect for the changing of seasons. Grab some bread, because this soup is coming!
We've shared a minestrone recipe before and this one is similar… but with one twist. Potatoes instead of pasta! If you're wondering if I'm breaking international food naming conventions by leaving out pasta, rest assured that I'm not.
One of the great things about minestrone is that there are no rules, and the ingredients traditionally vary depending on the season and region. For example, in the rice-growing regions of northern Italy, rice is commonly used instead of pasta. Another variation is to serve it with a slice of farona bread.
this full of vegetables, Gluten Free Minestrone begins with sautéing onions, carrots, and fennel or celery.
Then add a lot of garlic, potatoes and two other things. Summer vegetables: pumpkin and green beans. Chili flakes add heat, while salt, dried basil, and crushed tomatoes add flavor.
The final ingredients are: White beans for fiber Then add water (or vegetable stock) to make soup. Cook until the vegetables are tender and ready to serve. Garnish with fresh herbs and vegan parmesan cheese if you like!
I hope you like this white bean minestrone. Here it is:
snug
vibrant
delicious
Light but satisfying
Full of vegetables
Easy to make
variable
It's so delicious!
This soup can be served as a light meal with toasted crusty bread (whole grain or gluten-free) or croutons, or as a side dish with other dishes. Delicious pairings include Vegan Italian Sausage Crumbles (15 minutes!), Crispy Baked Pesto Tofu (5 ingredients!), or Pesto Roasted Chicken Thighs.
More White Bean Recipes
If you try this recipe, let me know! Don't forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
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- 3 A large spoon olive oil
- 1 small Yellow onion, chopped (1 small onion yields about 1½ cups or 180g)
- 3 middle Carrots, cut into ~1/8 inch circles (3 carrots yield about 1½ cups or 165g)
- 1 bulb Fennel, chopped (1 bunch of fennel yields about 2 cups or 230g. // Or use celery instead.)
- 5 cloves Garlic, minced (5 cloves of garlic yield ~2 ½ tablespoons or 20g)
- 2 middle Yellow potatoes, cut into 1-inch pieces (2 potatoes yield about 2½ cups or 340g)
- 1 middle Quarter the pumpkin (or yellow summer squash) and slice into slices about 1/8 inch thick. (1 pumpkin makes about 2 cups or 200g)
- 2 cup Green beans, cut into 1-inch pieces
- 1/2-3/4 teaspoon Red pepper flakes
- 1 teaspoon Dried Basil (optional)
- 1-1 ½ teaspoon sea salt
- 1 (15 oz) can Mashed tomatoes
- 4 cup water (or vegetable broth)
- 2 (15 oz) can Drain and rinse white beans. (We like cannellini or butter beans // or use ~3 cups of homemade beans instead of 2 cans)
Heat a large pot over medium heat. Once hot, add the olive oil, chopped onion, carrot, and chopped fennel or celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes. Add the garlic and cook for about 1 minute more, until fragrant.
Add cubed potatoes, zucchini, green beans, red pepper flakes, dried basil (optional), and a small amount of sea salt. Cook, stirring occasionally, until vegetables are slightly tender, 5-10 minutes.
Add the crushed tomatoes and simmer for 5 minutes, stirring occasionally. Add the water and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the white beans and simmer for 5 to 10 minutes, until the potatoes are tender. Taste and adjust as needed, adding more salt for overall flavor or more chili flakes for spiciness.
- Serve warm in a serving bowl with vegan Parmesan cheese, freshly chopped basil or parsley, and toasted crusty bread (whole grain or gluten-free) or croutons (all optional, but recommended!).
Store any leftover soup in an airtight container in the refrigerator for up to 3 to 4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stove, adding a little water if necessary.
*Nutrition information is a rough estimate based on fennel, where a range is provided, the lower amount is used and optional ingredients are not included.
clothing material: 1 bowl calorie: 230 carbohydrate: 35.4 g protein: 7.6 g province: 7.9 g Saturated fat: 1.1 g Polyunsaturated fats: 1 g Monounsaturated fats: 5 g Trans fats: 0 g Cholesterol: 0 mg sodium: 599 mg potassium: 1047 mg fiber: 8.5 g sugar: 10.2 g Vitamin A: 906 IU Vitamin C: 30 mg calcium: 107 mg steel: 3.2 mg
