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White Bean Minestrone Soup

This comforting White Bean Minestrone is a cozy, Italian-inspired soup loaded with vegetables, white beans, and herbs simmered in a savory broth. Perfect for chilly days or healthy meal prep, this easy one-pot recipe combines simplicity and nourishment. A delicious take on Tuscan white bean soup that’s light, brothy, and full of flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 small zucchini chopped
  • 1 medium potato diced
  • 1 cup green beans chopped
  • 2 cans 15 oz each white beans (cannellini, navy, or butter beans), drained and rinsed
  • 6 cups vegetable broth or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup spinach or kale optional
  • Fresh parsley and grated Parmesan cheese for garnish

Method
 

  1. Sauté the base: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
  2. Add aromatics: Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute to release their flavor.
  3. Build the soup: Add zucchini, potatoes, and green beans. Pour in vegetable broth and bring to a gentle boil.
  4. Simmer: Reduce heat to low, cover, and let the soup simmer for 20–25 minutes or until vegetables are tender.
  5. Add beans: Stir in the white beans. For a creamier texture, mash a few beans before adding them. Simmer another 10 minutes.
  6. Finish: Stir in spinach or kale (if using) during the final minutes of cooking. Remove bay leaf, season with salt and pepper, and serve hot.
  7. Garnish: Sprinkle with fresh parsley and grated Parmesan cheese before serving.

Notes

  • For a Tuscan-style white bean soup, use cannellini beans and add a splash of olive oil before serving.
  • Want extra heartiness? Add small pasta shapes or rice in the final 10 minutes of cooking.
  • For a vegan version, skip Parmesan or use a dairy-free alternative.
  • This soup stores beautifully — it tastes even better the next day as the flavors meld together.