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White Bean Minestrone Soup
5 from 18 votes

White Bean Minestrone Soup

White Bean Minestrone Soup combines sautéed onions, carrots, celery, garlic, and an Italian herb blend with vegetable broth, tomato sauce, canned beans, chickpeas, diced tomatoes, and ditalini pasta. The result is a hearty, thick soup with tender vegetable pieces and small pasta, flavored by a mix of dried herbs and simmered gently to meld the components. This soup makes a filling, comforting meal suitable for multiple servings, with optional toppings like Parmesan cheese and fresh herbs adding extra flavor and texture.

Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 6 bowls
Calories: 287 kcal
Course: Soup
Cuisine: Italian, Vegetarian

Ingredients

  • 1 onion medium
  • 2 carrot large
  • 2 celery ribs
  • 1 TBSP olive oil
  • 1 TBSP butter (use oil if vegan)
  • 2-3 cloves garlic
  • 4 cups vegetable broth
  • 2 cans tomato sauce (15 oz each)
  • 1 can chickpeas (14.5 oz)
  • 1 can cannellini beans (14.5 oz)
  • 1 can diced tomatoes (14.5 oz)
  • 1 tsp Italian seasoning blend (Mrs. Dash is my favorite)
  • 1 tsp parsley or 1 TBSP fresh, dried
  • ½ tsp basil dried
  • ½ tsp oregano
  • 1 cup ditalini pasta uncooked
  • salt to taste
  • black pepper to taste
OPTIONAL TOPPINGS + EXTRAS
  • Parmesan Cheese skip if vegan, grated
  • parsley or basil, fresh
  • olive oil for drizzling
  • croutons

Instructions

    Cup of Yum
  1. Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then finely mince.
  2. Open cans all at once to save time. Drain and rinse beans. Use entire can of tomatoes with juices.
  3. Heat a large dutch oven (or heavy duty pot) to medium-high heat with oil and butter. Once oil is hot, add onion, carrot, and celery and saute until vegetables are tender, approx 7 minutes.
  4. Next add minced garlic, Italian seasoning, parsley, basil, and oregano. Cook an additional minute, stirring constantly.
  5. Add broth, tomato sauce, and tomatoes (juices and all) and bay leaves and bring pot to a boil. Add beans and reduce heat to a low and cover while the soup simmers. for 10-15 minutes.
  6. See pasta note below. If cooking pasta in soup, uncover and simmer for 6-8 minutes to cook the pasta until tender. Stir often to prevent sticking.
  7. PASTA NOTE: If using a different pasta shape or using GF pasta or rice instead, simply adjust cook times as needed. Since ditalini are super small I boil them right into the soup but larger shapes and/or rice can easily be cooked in a separate pot while the soup cooks, this way nothing sticks. If you like a very broth-y soup or want to freeze some for later, cooking the grains seperate will come in handy here as well.
  8. Give the soup a taste and season with salt and pepper as desired. Additional basil, oregano, and/or Italian seasoning blend may also be added to taste.
  9. Ladle into bowls, top with your choice of toppings (parsley and parmesan are my favorites), and enjoy!
FREEZER INSTRUCTIONS
  1. If you would like to freeze some for later, simply make the pasta on the side in a separate pot (making just what you need for however much soup you plan on eating within a few days) and freeze the un-pastafied soup (totally technical term here lol!) in an airtight container. It'll be good for up to 3 months, possibly longer. When ready to eat, heat up your soup and boil some pasta to swirl into the minestrone.

Notes

  • Chicken broth can replace vegetable broth if not following a vegan diet.
  • Mix and match different beans, vegetables, or pasta shapes to adjust the soup to your liking.
  • This recipe yields approximately 12 cups, serving about six bowls of soup.
  • Drain and rinse canned beans before adding to reduce excess sodium and improve texture.
  • Adjust pasta cook time based on the type used, especially if substituting gluten-free pasta or rice.

Nutrition Information

Calories 287kcal (14%) Carbohydrates 53g (18%) Protein 12g (24%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 5mg (2%) Sodium 2013mg (84%) Potassium 1050mg (22%) Fiber 10g (40%) Sugar 15g (30%) Vitamin A 4866IU (97%) Vitamin C 25mg (28%) Calcium 124mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 6 bowls

Amount Per Serving

Calories 287

% Daily Value*

Calories 287kcal 14%
Carbohydrates 53g 18%
Protein 12g 24%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 5mg 2%
Sodium 2013mg 84%
Potassium 1050mg 22%
Fiber 10g 40%
Sugar 15g 30%
Vitamin A 4866IU 97%
Vitamin C 25mg 28%
Calcium 124mg 12%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.