Description
This White Bean Minestrone Soup is filled with veggies, hearty, and perfect for a sick day at home. The ingredients in this recipe are simple, plant based friendly, and don’t require a lot of prep work.
Ingredients
Scale
- 2 large celery stalks, chopped
- 3 medium carrots, diced
- 1/2 white or yellow onion, diced
- 3 garlic cloves, minced (2–3 tsp of minced garlic)
- 4–5 cups low sodium vegetable broth (You can add per your desired thickness)
- 1 zucchini, diced
- 1 (14 oz) canned diced tomatoes
- 1 (14 oz) canned crushed tomatoes
- 1 tbsp herbs de provence or Italian seasoning
- 1 tsp salt (+ I added a 1 tsp of McKay’s Vegan Chicken Style Seasoning)
- 1–2 tbsp olive oil for cooking
- 1 (15 oz) canned cannellini beans, low sodium (White beans or great northern beans are ok too)
- 2–3 cups baby spinach
- 1/2 cup dry Barilla Ditalini Pasta (2 oz is about 1/2 cup dry pasta)
Instructions
- Heat olive oil, in a large stock pot, on medium heat. Then add chopped onions, garlic, celery, and carrots. Saute for 5-7 minutes until wilted and softened.
- Add vegetable broth, crushed tomatoes, diced tomatoes, and salt. Bring to a boil, and then reduce heat and simmer.
- Add drained white beans, chopped zucchini, and green beans. Bring mixture to a simmer for 20-30 minutes. As the soup simmers, cook your desired pasta (ditalini) until al dente. This information will usually be on the back of the pasta box.
- After the pasta is cooked, drain it in a sieve, and add it to the soup mixture. Let it simmer for 10 minutes, and then add baby spinach. Let it wilt and cook down while still maintaining its green color. Ladle soup in bowls, then serve.
