Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 0.3 cup, diced Red Onion
- 1 stalk, diced Carrot
- 1, diced Celery
- 6 cups Chicken or Vegetable Broth
- 14 ounces, diced Canned Tomatoes
- 14 ounces, drained Canned Cannellini Beans
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
Optional
- sliced and toasted Ciabatta or Baguette
- Basil Pesto
Directions
This one-pot, vegetable and protein packed white bean minestrone soup is so easy to make and full of flavor.
Minestrone is a vegetable soup with Italian roots.
It typically includes onions, carrots, celery, tomatoes, often legumes, such as beans, chickpeas or cannellini beans.
The aromatics give this soup a great flavor base and add the perfect amount of colorful vegetable intake.
One cannot skip the tomatoes, they add the rich red color to the soup as well as umami.
To make life easy, I go for the canned diced tomatoes and canned beans.
Cannellini beans are my choice of protein for this meal.
These buttery beans are rich in fiber, protein, calcium, and iron, making them a nutritious addition to your diet.
They can help lower blood sugar levels, reduce blood pressure, and support heart health due to their low fat and high nutrient content.
Instead of adding pasta or rice, I like to pair this cozy soup with toasted baguette slices topped with a green pesto.
You cam choose your favorite store-bought pesto or make your own in just minutes!
Leave your review for this white bean minestrone soup below.
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Steps
1 Done | Get a Soup PotHeat the soup pot over medium heat then add the olive oil. Add diced onions, carrot, and celery. Sauté until soft for 2-3 minutes. Add the broth, canned tomatoes, and cannellini beans. Add the lid to the pot and cook on medium-low heat for 10 minutes. Stir then season with salt and ground black pepper. |
2 Done | ServeLadle the soup into warm bowl and serve with toasted baguette slices topped with pesto, if desired. I also like to add freshly grated parmesan cheese at the end. You can also add fresh herbs like oregano or basil. |
