Veggie-Packed White Bean Minestrone – Minimalist Baker Recipes

Veggie-Packed White Bean Minestrone – Minimalist Baker Recipes

Fall is close to, nonetheless summer season season veggies are nonetheless correct proper right here. Enter: A cosy soup with a mix of fall and summer season season produce! This easy, flavorful, 1-pot minestrone is LOADED with veggies and white beans for a fiber- and nutrient-packed dish.

It’s delicate nevertheless satisfying, comes along with easy components and methods, and is nice for the seasonal transition. Seize your bread on account of soup is on!

Green beans, onion, fennel, carrot, zucchini, white beans, crushed tomatoes, garlic, water, olive oil, potatoes, salt, red pepper flakes, and dried basil

We’ve shared a minestrone recipe ahead of and this one is comparable…nonetheless with a twist: potatoes in its place of pasta! In case you occur to happen to’re questioning whether or not or not or not we merely broke some unwritten worldwide food-naming ideas by taking out the pasta, relaxation assured we didn’t.

A part of the beauty of minestrone is that it doesn’t even have ideas, and the components have historically been primarily based completely on season and house. As an illustrationin rice-growing areas of Northern Italy, rice was often used in its place of pasta. Completely totally different variations included farro or serving with a slice of bread.

Sautéing chopped onion, carrot and fennel

This veggie-packed, gluten-free minestrone begins with sautéing onion, carrots, and your alternative of fennel or celery.

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

Then we add quite a few garlic plus hearty potatoes and two summer season season veggies: zucchini and inexperienced beans. Crimson pepper flakes add warmth, whereas salt, dried basil, and crushed tomatoes assemble type.

Pouring water over crushed tomatoes in a pot with sautéed veggies

The final phrase components are white beans for fiber and water (or vegetable broth) to level out it correct proper right into a soup. Put collectively dinner till the veggies are tender, and it’s ready to serve. Choice to garnish with trendy herbs and vegan parmesan cheese if desired!

Holding a ladle in a pot of veggie white bean minestrone

We hope you LOVE this white bean minestrone. It’s:

Cozy
Vibrant
Flavorful
Delicate nevertheless satisfying
Veggie-packed
Straightforward to make
Versatile
& SO scrumptious!

This soup could be served with toasted crusty bread (full grain or gluten-free) or croutons for a lightweight meal, or as a facet paired with completely totally different dishes. Scrumptious pairings embody our Vegan Italian Sausage Crumbles (15 Minutes!), Crispy Baked Pesto Tofu (5 Elements!), or Pesto Baked Rooster Thighs.

Extra White Bean Recipes

In case you occur to happen to do that recipe, inform us! Go away a remark, worth it, and don’t neglect to tag {{a photograph}} @minimalistbaker on Instagram. Cheers, mates!

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

Prep Time 15 minutes

Put collectively dinner Time 35 minutes

Full Time 50 minutes

Servings 6 (Bowls)

Course Starter, Soup

Delicacies Gluten-Free, Italian-Impressed, Vegan

Freezer Good 1 month

Does it keep? 3-4 Days

Forestall your present show display screen from going darkish

  • 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, lower into 1-inch cubes (2 potatoes yield ~2 ½ cups or 340 g)
  • 1 medium zucchini (or yellow summer season season squash), quartered and sliced into ~1/8 inch slices (1 zucchini yields ~2 cups or 200 g)
  • 2 cups inexperienced beans, lower into 1-inch devices
  • 1/2-3/4 tsp crimson pepper flakes
  • 1 tsp dried basil (elective)
  • 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 do-it-yourself pretty than 2 cans)
  • Warmth a large pot over medium warmth. As shortly as scorching, add olive oil, diced onion, carrots, and chopped fennel or celery. Put collectively dinner, stirring often, till the greens are delicate and translucent, about 5 minutes. Add garlic and put collectively dinner for about 1 additional minute till aromatic.

  • Add cubed potatoes, zucchini, inexperienced beans, crimson pepper flakes, dried basil (elective), and the lesser quantity of sea salt. Put collectively dinner for 5-10 minutes, stirring often, till the greens are barely softened.

  • Add the crushed tomatoes and put collectively dinner for one more 5 minutes, stirring often. Add the water and convey to a boil. Decrease the warmth to a simmer and proceed cooking for 10 minutes. Add the white beans and put collectively dinner for one more 5-10 minutes, till the potatoes are tender. Style and regulate as wanted, along with additional salt for primary type or crimson pepper flakes for warmth.

  • Change to serving bowls and luxuriate in heat with vegan parmesan cheese, freshly chopped basil or parsley, and toasted crusty bread (full grain or gluten-free) or croutons (all elective, nonetheless helpful!).
  • Retailer leftover soup in an hermetic container contained in the fridge for as rather a lot as 3-4 days or contained in the freezer for 1 month or longer. Reheat contained in the microwave or on the stovetop, along with barely water if wanted.

*Vitamin knowledge is a difficult estimate calculated with fennel, the lesser parts the place ranges are equipped, and with out elective components.

Serving: 1 bowl Vitality: 230 Carbohydrates: 35.4 g Protein: 7.6 g Fats: 7.9 g Saturated Fats: 1.1 g Polyunsaturated Fats: 1 g Monounsaturated Fats: 5 g Trans Fats: 0 g Ldl ldl ldl cholesterol: 0 mg Sodium: 599 mg Potassium: 1047 mg Fiber: 8.5 g Sugar: 10.2 g Vitamin A: 906 IU Vitamin C: 30 mg Calcium: 107 mg Iron: 3.2 mg

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *