Minestrone With Beans
Italian vegetable soup with white beans, pasta, tomato, and herbs.
For 2 servings
Sauté the aromatic vegetables and zucchini
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, and celery and cook for 5 minutes until softened.
- Stir in the garlic and zucchini and cook for another 3 minutes.
TIPCut the vegetables into uniform sizes to ensure they cook at the same rate.Build the soup base and simmer
Stir in the crushed tomatoes, vegetable broth, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
Cook the beans and pasta until tender
Add the drained white beans and small pasta to the pot. Continue simmering for about 10 minutes, or until the pasta is al dente and the beans are heated through.
TIPIf the soup becomes too thick as the pasta absorbs liquid, add a splash more broth.Wilt the spinach and serve
- Stir in the baby spinach and cook for 2 minutes until just wilted.
- Remove the pot from the heat.
- Ladle into bowls and garnish with grated parmesan cheese.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse canned beans thoroughly to reduce sodium content by up to 40 percent.
- 2Use whole wheat pasta to increase the complex carbohydrate and fiber profile of the dish.
- 3Add the parmesan rind to the broth while simmering for an extra layer of savory depth.
Adapt it for your goals.
Why this is on our healthy list.
High Dietary Fiber
White beans and mixed vegetables provide significant fiber for digestive health.
Heart Healthy Fats
Extra virgin olive oil provides monounsaturated fats that support cardiovascular function.
Immune System Support
Rich in Vitamin A from carrots and Vitamin C from tomatoes and spinach.
Frequently asked questions
Yes, this soup is packed with fiber-rich vegetables and plant-based protein from white beans, making it a nutrient-dense meal.