After the indulgences of the holiday season, it’s natural to crave meals that are hearty yet light, nourishing yet simple. Try this Veggie-Packed White Bean Minestrone—a delicious way to reset without compromising on flavour.

Why You’ll Love It:

This one-pot wonder is:

  • Packed with fibre and nutrients from fresh veggies and white beans.
  • Light yet satisfying—ideal for balancing out rich holiday meals.
  • Easy to customize with what you have on hand.

This white bean minestrone is cozy, vibrant, and full of flavour. Whether you’re looking to reset after the holidays or just want a versatile, veggie-packed soup to enjoy during the winter season, this recipe has you covered. Try it out today!

Ingredients

  • 3 Tbsp olive oil
  • 1 small yellow onion, diced (1 small onion yields ~1 ½ cups or 180 g)
  • 3 medium carrots, sliced into ~1/8 inch circles (3 carrots yield ~1 ½ cups or 165 g)
  • 1 bulb fennel, chopped (1 bulb fennel yields ~2 cups or 230 g // or sub celery)
  • 5 cloves garlic, minced (5 cloves garlic yield ~2 ½ Tbsp or 20 g)
  • 2 medium yellow potatoes, cut into 1-inch cubes (2 potatoes yield ~2 ½ cups or 340 g)
  • 1 medium zucchini (or yellow summer squash), quartered and sliced into ~1/8 inch slices (1 zucchini yields ~2 cups or 200 g)
  • 2 cups green beans, cut into 1-inch pieces
  • 1/2-3/4 tsp red pepper flakes
  • 1 tsp dried basil (optional)
  • 1-1 ½ tsp sea salt
  • 1 (15 oz.) can crushed tomatoes
  • 4 cups water (or vegetable broth)
  • 2 (15 oz.) cans white beans, drained and rinsed (we like cannellini or butter beans // or sub ~3 cups homemade in place of 2 cans)

Optional for serving

  • Vegan parmesan cheese
  • Freshly chopped basil or parsley
  • Toasted crusty bread (gluten-free as needed // or croutons)

Directions

  1. Heat a large pot over medium heat. Once hot, add olive oil, diced onion, carrots, and chopped fennel or celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes. Add garlic and cook for about 1 more minute until fragrant
  2. Add cubed potatoes, zucchini, green beans, red pepper flakes, dried basil (optional), and the lesser amount of sea salt. Cook for 5-10 minutes, stirring occasionally, until the vegetables are slightly softened.
  3. Add the crushed tomatoes and cook for another 5 minutes, stirring occasionally. Add the water and bring to a boil. Lower the heat to a simmer and continue cooking for 10 minutes. Add the white beans and cook for another 5-10 minutes, until the potatoes are tender. Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.
  4. Transfer to serving bowls and enjoy warm with vegan parmesan cheese, freshly chopped basil or parsley, and toasted crusty bread (whole grain or gluten-free) or croutons (all optional, but recommended!).
  5. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 1 month or longer. Reheat in the microwave or on the stovetop, adding a little water if needed.
Recipe from Minimalist Baker.
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