Easy to make and oh so cozy, this vegetarian one-pot White Bean Minestrone Soup is a must make! It’s loaded with heart-healthy beans and veggies and tastes absolutley amazing the next day!
Minestrone soup is one of my go-to soups to make on a chilly day.
This Italian staple is warm and comforting, chock full of nutritious vegetables, and super filling thanks to a combination of fiber and protein rich beans with tender pasta.
Not only does it rein supreme as a one pot wonder, but it’s also one of those gems that’s fantastic the first day and somehow even BETTER the second day!
You can 100% halve the recipe for a smaller yield but, even with just my husband and I eating it, the full batch is a must for us. This way we have easy heat-and-eat lunches for the workweek. It’s such a lifesaver!
One of the best parts of this soup, is that it can be made with whatever veggies you have on hand
I went with a combination of onion, carrot, celery, tomatoes, and garlic to keep things simple and because I almost always have those 5 ingredients on hand.
Here’s a full list of some of the awesome vegetables that can be added to minestrone soup:
Vegetables for Minestrone Soup
- yellow squash
- butternut squash
- sweet potato
- green beans
Other mix-ins may include croutons, pesto, Parmesan cheese or Romano cheese, and fresh herbs. Use what you enjoy and have fun with it!
Love Those Leftovers!
I mentioned before that this rockin’ recipe yields a whopping 11 servings of soup. The 12 cups (or approx. 6 bowls) of deliciousness vanishes fast in this house!
When serving it up as a main dish for lunch or dinner we usually spoon out around 2 cups per bowl. When serving it up with a salad and/or sandwich on the side, I’ll usually stick to a cup.
If you would like to freeze some for later, simply make the pasta on the side in a separate pot (making just what you need for however much soup you plan on eating within a few days) and freeze the un-pastafied (totally technical term here lol!) soup in an airtight container. It’ll be good for 3 months, possibly longer!
Here are some tasty sides to make along with this marvelous minestrone:
Sides for Minestrone Soup
- Simple Side Salad Recipe
- Crusty French or Italian bread (bonus points for garlic bread!)
- Spinach and Avocado Grilled Cheese
- Lemon Parmesan Kale Salad
- Spinach and Tomato Grilled Cheese Pitas
- Garden Veggie Chickpea Salad Sandwich
- Asiago Sun-Dried Tomato Biscuits with whipped basil butter
Basically any soup/sandwich/salad combination you can dream up is a perfect match for this veggie soup!
Minestrone Pasta Shapes
I used ditalini pasta here (my go-to for minestrone) but you can also use small shells, elbow macaroni, orecchiette, or any other small pasta shape. I’ve even used tortellini before! You can also use rice in place of pasta for a gluten-free minestrone. Whatever swap you use, simply adjust cook time as needed to cook the pasta/rice to your ideal tenderness.
Beans for Minestrone
I went with white beans this time around, using a combination of cannellini beans and chickpeas aka garbanzo beans. A variety of beans can be used including great northern beans, lentils, and kidney beans.
White Bean Minestrone Soup
Whether you make the full pot-o-deliciousness or halve the recipe for a smaller batch, this soup is sure to rock your socks! It’s great the first day and even better the next!
Let’s get our recipe on!
White Bean Minestrone Soup
- 1 medium onion
- 2 large carrots
- 2 celery ribs
- 1 TBSP olive oil
- 1 TBSP butter (use oil if vegan)
- 2-3 cloves garlic
- 4 cups vegetable broth
- 2 cans tomato sauce (15 oz each)
- 1 can chickpeas (14.5 oz)
- 1 can cannellini beans (14.5 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 tsp Italian seasoning blend (Mrs. Dash is my favorite)
- 1 tsp dried parsley (or 1 TBSP fresh)
- ½ tsp dried basil
- ½ tsp oregano
- 1 cup uncooked ditalini pasta
- salt and pepper to taste
OPTIONAL TOPPINGS + EXTRAS
- grated parmesan cheese (skip if vegan)
- fresh parsley or basil
- olive oil for drizzling
- Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then finely mince.
- Open cans all at once to save time. Drain and rinse beans. Use entire can of tomatoes with juices.
- Heat a large dutch oven (or heavy duty pot) to medium-high heat with oil and butter. Once oil is hot, add onion, carrot, and celery and saute until vegetables are tender, approx 7 minutes.
- Next add minced garlic, Italian seasoning, parsley, basil, and oregano. Cook an additional minute, stirring constantly.
- Add broth, tomato sauce, and tomatoes (juices and all) and bay leaves and bring pot to a boil. Add beans and reduce heat to a low and cover while the soup simmers. for 10-15 minutes.
- See pasta note below. If cooking pasta in soup, uncover and simmer for 6-8 minutes to cook the pasta until tender. Stir often to prevent sticking.
- PASTA NOTE: If using a different pasta shape or using GF pasta or rice instead, simply adjust cook times as needed. Since ditalini are super small I boil them right into the soup but larger shapes and/or rice can easily be cooked in a separate pot while the soup cooks, this way nothing sticks. If you like a very broth-y soup or want to freeze some for later, cooking the grains seperate will come in handy here as well.
- Give the soup a taste and season with salt and pepper as desired. Additional basil, oregano, and/or Italian seasoning blend may also be added to taste.
- Ladle into bowls, top with your choice of toppings (parsley and parmesan are my favorites), and enjoy!
- If you would like to freeze some for later, simply make the pasta on the side in a separate pot (making just what you need for however much soup you plan on eating within a few days) and freeze the un-pastafied soup (totally technical term here lol!) in an airtight container. It'll be good for up to 3 months, possibly longer. When ready to eat, heat up your soup and boil some pasta to swirl into the minestrone.
If you get a chance to try this white bean minestrone soup recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
More Marvelous Minestrone Soups:
- Lentil Minestrone – Reader Favorite!
- NEW! Chickpea Minestrone
- Creamy Tortellini Minestrone
- Sausage Minestrone via Good Life Eats
- Vegetarian Minestrone Soup with butternut squash
Hi! What size can of tomatoes please? Looks delicious! Thank you!
Hi Katie! You’ll use two cans of plain tomato sauce that are 15 oz per can. For the diced tomatoes it will be a 14.5 or 15 oz can. My favorite brand is Muir Glen organic. Hope you get a chance to try it!
I really enjoyed this recipe. Minestrone soup is one of my go-to soups to warm up in the winter with. Definitely going to enjoy it tomorrow for lunch as well!
Yay! Thanks Brandy! The leftover soup is my favorite part — I could legit live off this stuff.
This was such a hit! Thank you for this awesome recipe.
So happy to hear it – thanks Shadi!