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Veggie-Packed White Bean Minestrone Recipe

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4.3 from 3 reviews

This Veggie-Packed White Bean Minestrone is a hearty, flavorful, and nutrient-rich Italian-inspired soup. Loaded with fresh vegetables like zucchini, fennel, carrots, and green beans, along with creamy white beans and diced potatoes, this recipe offers a wholesome and comforting meal perfect for any season. Enhanced with garlic, crushed tomatoes, and aromatic herbs, served best with vegan parmesan and crusty bread, it’s a nutritious dinner option that’s both vegan and satisfying.

Ingredients

Vegetables

  • 1 small yellow onion, diced (about 1 ½ cups or 180 g)
  • 3 medium carrots, sliced into 1/8 inch circles (about 1 ½ cups or 165 g)
  • 1 bulb fennel, chopped (about 2 cups or 230 g) or substitute celery
  • 5 cloves garlic, minced (about 2 ½ Tbsp or 20 g)
  • 2 medium yellow potatoes, cut into 1-inch cubes (about 2 ½ cups or 340 g)
  • 1 medium zucchini (or yellow summer squash), quartered and sliced into 1/8 inch slices (about 2 cups or 200 g)
  • 2 cups green beans, cut into 1-inch pieces

Pantry Ingredients

  • 3 Tbsp olive oil
  • 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
  • 2 (15 oz) cans white beans, drained and rinsed
  • 4 cups water or vegetable broth

To Serve (Optional)

  • Vegan parmesan cheese
  • Freshly chopped basil or parsley
  • Toasted crusty bread (whole grain or gluten-free) or croutons

Instructions

  1. Sauté Vegetables: Heat a large pot over medium heat. Add olive oil, then diced onion, carrots, and the chopped fennel or celery. Cook, stirring occasionally, until vegetables become soft and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
  2. Cook Additional Vegetables: Add cubed potatoes, zucchini, green beans, red pepper flakes, dried basil (if using), and the lesser amount of sea salt. Continue cooking for 5-10 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add Tomatoes and Simmer: Stir in crushed tomatoes and cook for another 5 minutes. Add water (or vegetable broth) and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
  4. Finish Cooking with Beans: Add the rinsed white beans and cook for another 5-10 minutes, until the potatoes are tender. Taste the soup and adjust seasoning by adding more salt or red pepper flakes if desired.
  5. Serve: Ladle the soup into bowls and garnish with vegan parmesan cheese, freshly chopped basil or parsley, and toasted crusty bread or croutons if desired. Enjoy warm.
  6. Store Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 1 month. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the consistency.

Notes

  • You can substitute fennel with celery if preferred.
  • Adjust red pepper flakes according to your heat preference.
  • Using vegetable broth instead of water will add extra flavor.
  • Vegan parmesan and fresh herbs add a delightful finishing touch but can be omitted.
  • To make the soup gluten-free, ensure the bread or croutons served are gluten-free.
  • Leftovers reheat well and flavors often improve after a day.

Find it online: https://recipefeastful.com/veggie-packed-white-bean-minestrone-recipe/