Fall is here, but summer vegetables are still here. Enter: a warm soup with a mix of fall and summer produce! This easy and delicious soup 1 bowl Minestrone contains a large amount of vegetables and white beans for a dish rich in fiber and nutrients.
It’s light yet satisfying, made with simple ingredients and methods, and perfect for seasonal transitions. Get your bread because soup is just around the corner!
We have shared minestrone The previous recipe and this recipe are similar…but with a special touch: Potatoes instead of pastaIf you’re wondering if we broke some unwritten international food labeling rule by removing the pasta, rest assured we didn’t.
Part of the beauty of minestrone is that there really are no rules, and ingredients are traditionally chosen according to season and region. For exampleIn the rice-growing areas of northern Italy, rice was often used instead of pasta. Other variations included farro or serving it with a slice of bread.
this full of vegetables, gluten free Minestrone begins by sautéing onions, carrots, and your choice of fennel or celery.
Then we add a large amount of garlic in addition to the fatty potatoes and two Summer vegetables: zucchini and green beansRed pepper flakes add heat, while salt, dried basil, and crushed tomatoes enhance the flavor.
The final ingredients are: White beans for fiber And water (or vegetable broth) to turn it into a soup. Cook until the vegetables are tender, then it is ready to serve. Option to garnish with fresh herbs and Vegan Parmesan Cheese If you wish!
We hope you enjoy this white bean dish, it is:
comfortable
vibrant
Delicious
Light and satisfying
full of vegetables
Easy to make
Diverse abilities
& So delicious!
This soup can be served with crunchy toasted bread.Whole grains or gluten free) or toast For a snack, or as a side dish with other dishes. Our delicious dishes include: Vegan Italian Sausage Crumbs (15 minutes!), Crispy Baked Pesto Tofu (5 Ingredients!)or Pesto Baked Chicken Thighs.
More White Bean Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo. @minimalistbaker On Instagram. Greetings, friends!
Meals 6 (dishes)
Prevent screen from turning dark
- 3 tablespoon olive oil
- 1 small Yellow onion, diced (One small onion yields about 1 ½ cups or 180 grams)
- 3 Intermediary Carrots cut into circles about 1/8 inch in diameter (3 carrots yield about 1 ½ cups or 165 grams)
- 1 bulb Chopped fennel (1 bulb of fennel yields about 2 cups or 230 grams // or substitute celery)
- 5 clove Minced garlic (5 cloves of garlic yield about 2 ½ tablespoons or 20 grams)
- 2 Intermediary Yellow potatoes, cut into 1-inch cubes (2 potatoes yield about 2 ½ cups or 340 grams)
- 1 Intermediary Zucchini (or yellow summer squash), quartered and sliced about 1/8 inch thick (1 zucchini yields about 2 cups or 200 grams)
- 2 Cups Green beans, cut into 1-inch pieces
- 1/2-3/4 teaspoon red pepper flakes
- 1 teaspoon dried basil (My choice)
- 1-1 ½ teaspoon sea salt
- 1 (15 oz) can mashed tomatoes
- 4 Cups water (or vegetable broth)
- 2 (15 oz) cans White beans, drained and rinsed (We like white beans or butter beans // or less than ~3 cups Homemade (instead of two boxes)
Heat a large pot over medium heat. Once hot, add the olive oil, chopped onion, carrot, and chopped fennel or celery. Cook, stirring occasionally, until the vegetables are tender and translucent, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
Add the potato cubes, zucchini, green beans, red pepper flakes, dried basil (optional) and a small amount of sea salt. Cook for 5-10 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the crushed tomatoes and simmer for another 5 minutes, stirring occasionally. Add the water and bring to a boil. Reduce the heat and continue to simmer for 10 minutes. Add the white beans and simmer for another 5-10 minutes, until the potatoes are tender. Taste the mixture and adjust the amount as needed, adding more salt for overall flavor or red pepper flakes for heat.
- Transfer to serving bowls and enjoy warm with Vegan Parmesan Cheesefresh chopped basil or parsley, and toasted crunchy bread (Whole grains or gluten free) or toast (All optional, but recommended!).
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or in the freezer for a month or more. Reheat in the microwave or on the stove, adding a little water if necessary.
*Nutritional information is an approximate estimate calculated using fennel, lower amounts where ranges are provided, and without optional ingredients.
presentation: 1 dish Calories: 230 Carbohydrates: 35.4 G protein: 7.6 G fat: 7.9 G Saturated fats: 1.1 G Polyunsaturated fats: 1 G Monounsaturated fats: 5 G Trans fats: 0 G Cholesterol: 0 Amalgam Sodium: 599 Amalgam Potassium: 1047 Amalgam Fiber: 8.5 G sugar: 10.2 G Vitamin A: 906 International unit Vitamin C: 30 Amalgam Calcium: 107 Amalgam iron: 3.2 Amalgam
