It’s light yet satisfying, comes together with simple ingredients and methods, and is perfect for the seasonal transition. Grab your bread because soup is on! We’ve shared a minestrone recipe before and this one is similar…but with a twist: potatoes instead of pasta! If you’re questioning whether we just broke some unwritten international food-naming rules by taking out the pasta, rest assured we did not. Part of the beauty of minestrone is that it doesn’t really have rules, and the ingredients have traditionally been based on season and region. For example, in rice-growing regions of Northern Italy, rice was commonly used instead of pasta. Other variations included farro or serving with a slice of bread. This veggie-packed, gluten-free minestrone begins with sautéing onion, carrots, and your choice of fennel or celery. Then we add lots of garlic plus hearty potatoes and two summer veggies: zucchini and green beans. Red pepper flakes add heat, while salt, dried basil, and crushed tomatoes build flavor. The final ingredients are white beans for fiber and water (or vegetable broth) to turn it into a soup. Cook until the veggies are tender, and it’s ready to serve. Option to garnish with fresh herbs and vegan parmesan cheese if desired! We hope you LOVE this white bean minestrone. It’s:CozyVibrantFlavorfulLight yet satisfyingVeggie-packedEasy to makeVersatile& SO delicious! This soup can be served with toasted crusty bread (whole grain or gluten-free) or croutons for a light meal, or as a side paired with other dishes. Delicious pairings include our Vegan Italian Sausage Crumbles (15 Minutes!), Crispy Baked Pesto Tofu (5 Ingredients!), or Pesto Baked Chicken Thighs.
More White Bean Recipes
White Bean Eggplant Caponata (1 Pan!) Lemony White Bean Quinoa Salad Cozy White Bean Mushroom Stew Super Garlicky Tomato Soup with Smashed White Beans
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
