White Bean Minestrone
Hearty Italian vegetable soup with creamy white beans, pasta, and fresh basil. A one-pot dinner that's ready in under 45 minutes and tastes like it simmered all day.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 ribs celery, sliced into 1/4-inch pieces
- 2 medium carrots, sliced into 1/4-inch rounds
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14 oz) canned diced tomatoes
- 1.5 cans (15 oz each) canned white beans (cannellini), drained
- ¾ cup small pasta (ditalini or small shells)
- ¼ cup fresh basil, chopped (or parsley), salt and pepper to taste
Instructions
- 1
Heat olive oil in a large pot over medium heat until shimmering, ~90 seconds.
- 2
Add onion, celery, and carrots. Sauté, stirring occasionally, until softened, ~6 minutes.
- 3
Add garlic and cook, stirring, until fragrant, about 1 minute.
- 4
Pour in broth and diced tomatoes with juice. Bring to a boil, then reduce heat to medium-low.
- 5
Add white beans and stir. Simmer uncovered for 10 minutes.
- 6
Stir in pasta and simmer until tender, ~8 minutes. Taste and adjust salt and pepper.
- 7
Remove from heat. Stir in fresh basil.
- 8
Ladle into bowls and serve hot with crusty bread if desired.
Tools you’ll need
- large pot (6-quart or larger)
- wooden spoon
- knife and cutting board
- ladle
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