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

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.