White Bean Minestrone

When Fall is in the air, I love to make soup! Minestrone is one of my favorite soups. Soup is a great meal to have on a whole food plant-based diet. Its good to eat as many veggies as you can in a day and soup is a great way to do so. I wanted to make one that didn’t have tomatoes, so this recipe does not. However, it contains tons of other veggies.

In this recipe, I use the canned white cannellini beans. It’s best to buy canned beans that are organic and do not have any added salt. Make sure you rinse the beans before using them in any recipe. The cannellini beans are a great source of protein. I also used chickpea pasta in this soup to get even more protein.

I usually cook soup in my instant pot. I think it’s just a bit easier. I can pretty much throw everything in and forget about it; it’s done relatively quickly. You can make any of my soup recipes on the stovetop as well. So please don’t feel you have to have an instant pot to make my recipes.

Print Recipe

White Bean Minestrone

Soup with cannellini beans and lots of veggies.

Prep Time10 mins

Cook Time6 mins

Course: dinner, Main Course, Soup

Keyword: soup, vegan, vegetarian, beans, instant pot

Servings: 6

Equipment

• Instant Pot, Or you can make on stove top.

Ingredients

• 2 cloves garlic, minced
• 1/2 cup water
• 1/2 cup Spanish onion, diced
• 1 cup celery, diced
• 2 carrots, diced
• 2 zucchini, diced
• 1 cup green beans, chopped
• 1 tbsp herbs de Provence
• 1 can (15oz) cannellini beans
• 8 cups vegetable stock
• 8 oz pasta of your choice, I use chickpea pasta
• 5 leaves fresh basil, chopped
• 2 cups arugula
• salt and fresh ground pepper as desired

Instructions

For instant pot:

• Set instant pot to saute function.
• Add water, garlic, celery, onion, carrots, zucchini, green beans. Saute for 5-7 minutes.
• Add Herbs de Provence, beans, vegetable stock and pasta, Stir.
• Set instant pot to soup setting for 6 minutes.
• Do a quick release. Remove lid and add fresh basil and arugula. Season with salt and fresh ground pepper if desired. Stir.
• Serve!

For Stove top:

• Add water, garlic, celery, onion, carrots, zucchini, green beans to a soup pot over medium-high heat. Saute for 5-7 minutes.
• Add Herbs de Provence, beans, vegetable stock and pasta, Stir.
• Cover and reduce heat to medium. Simmer for 15 minutes. Depending on which noodles you decide to use, you might have to simmer a few minutes longer.
• Remove lid and add fresh basil and arugula. Season with salt and fresh ground pepper if desired. Stir.
• Serve!

Notes

I use low sodium, organic vegetable stock. If you are watching your sodium please make sure to get the low sodium stock.