Veggie-Packed White Bean Minestrone - Minimalist Baker Recipes

As the seasons transition towards autumn, the last remnants of a bountiful summer harvest remain. A hearty bowl of autumnal warmth blends with refreshing summer flavors in this harmonious soup. This delectable, vibrant minestrone is brimming with an abundance of vegetables and tender white beans, making it a wholesome, nutrient-rich culinary delight that’s bursting with flavor and goodness.

This dish is deceptively hearty, requiring minimal effort to assemble from straightforward components, making it an ideal choice for bridging the gap between seasons. Get ready to savor a warm bowl of goodness – soup’s on the menu!

We’ve previously shared a classic minestrone recipe; this variation adds an exciting new dimension. If you’re wondering whether our decision to remove the pasta constitutes a breach of unspoken culinary naming conventions, please be reassured that it does not.

Minestrone’s allure lies in its flexibility, as there are no hard-and-fast rules governing this hearty soup. Instead, its ingredient profile has historically been shaped by seasonal and regional considerations. In northern Italy, where rice cultivation thrived, this versatile grain often replaced traditional pasta dishes. Various iterations also featured farro as an accompaniment, while others paired well with a crusty slice of bread.

Sautéing chopped onion, carrot and fennel

Minestrone, a hearty Italian soup, commences by softly caramelizing onions, carrots, and the aromatic crunch of fennel or celery – the perfect foundation for a rich and satisfying bowl.

Dried basil and red pepper flakes over chopped green beans, zucchini, potatoes, and sautéed veggies

Adding a medley of aromatics, including copious amounts of pungent garlic, alongside the comforting warmth of hearty potatoes, creates a dish that’s sure to delight. A pinch of red pepper flakes injects fiery intensity, as the judicious balance of salt, dried basil, and crushed tomatoes harmonizes to create a rich, velvety flavor profile.

See also Easy Fried Cabbage

Pouring water over crushed tomatoes in a pot with sautéed veggies

The remaining ingredients are simply combined with water or vegetable broth to create the soup. Veggies tender? Serve! Optional garnishing with a sprinkle of fresh herbs and a dollop of vegan Parmesan cheese adds an extra layer of flavor and visual appeal.

Holding a ladle in a pot of veggie white bean minestrone

We’re confident that you’ll adore our hearty and comforting white bean minestrone recipe. It’s:

Cozy
Vibrant
Flavorful
Light yet satisfying
Veggie-packed
Easy to make
Versatile
& SO delicious!

This nourishing soup can be enjoyed as a satisfying light meal when served with crispy, toasted whole grain or gluten-free bread and crunchy croutons, or as a complementary accompaniment to a variety of other dishes. Savour these mouth-watering combinations: indulge in the quick and easy Vegan Italian Sausage Crumbles, requiring just 15 minutes of your time; delight in the simplicity of our Crispy Baked Pesto Tofu, crafted with a mere 5 ingredients; or treat yourself to the rich flavours of Pesto Baked Chicken Thighs.

More White Bean Recipes

Let us hear from you if you decide to give this recipe a try. Would you like to make this dish? Cheers, friends!

Hand holding the side of a bowl of veggie white bean minestrone soup

Bring a substantial saucepan to a moderate simmer. Once heated to the desired temperature, add a drizzle of olive oil, followed by sautéed mix of finely diced onion, carrots, and chopped fennel or celery, allowing the aromatics to soften and meld together. Stirring occasionally, cook the vegetables until they’re tender and transparent, a process that typically takes around 5 minutes. Saute with minced garlic, allowing its aroma to infuse the dish for approximately an additional minute.
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Combine cubed potatoes, sliced zucchini, trimmed green beans, a pinch of red pepper flakes, dried basil if desired, and a judicious sprinkle of sea salt. Cook for 5-10 minutes, stirring every so often, until the vegetables have reached a tender yet still crunchy texture.