Minestrone with Beans is a hearty soup filled with vegetables, beans, and pasta. It’s warm, filling, and perfect for chilly days. The beans add protein and make it extra satisfying.
I like to think of it as a veggie party in a bowl. Sometimes I sneak in a little cheese on top—because who doesn’t love a cheesy surprise?
If you want to save time, use canned beans and pre-chopped veggies. It’s quick to make and tastes great even the next day!
Ingredients & Substitutions
Beans: I usually use cannellini or kidney beans for a creamy texture. Rinse and drain canned beans well to remove excess salt. If you prefer, swap with chickpeas or great northern beans—both add good flavor and texture.
Vegetables: I use carrots, celery, and zucchini for natural sweetness and freshness. Frozen chopped veggies work great if fresh aren’t available. Feel free to add spinach or kale for extra greens, which cook quickly.
Broth: I recommend vegetable or chicken broth for the base. Use low-sodium broth if you want control over salt. Water can be a substitute, but you’ll need to add more seasoning to keep flavor punchy.
Tomatoes: I use diced canned tomatoes or fresh chopped tomatoes for acidity and richness. Canned tomatoes save time and are ready to go—I like fire-roasted for a smoky touch. Fresh can be swapped if in season.
Herbs & Spices: I love thyme, oregano, and a bay leaf for classic flavor. Use dried herbs if fresh aren’t available; just reduce the amount since they’re more concentrated. Basil works well at the end for brightness.
How do I make the beans tender without overcooking them?
I always soak dried beans overnight and cook them separately before adding to the soup. For canned beans, just rinse well and add at the end to prevent over-softening. Avoid boiling beans for too long to keep their shape and texture ideal.
- Step 1: If using dried beans, soak them overnight in cold water.
- Step 2: Drain and simmer beans in water until just tender, about 1-2 hours. Drain before adding to soup.
- Step 3: Add canned beans during the last 10 minutes of cooking to heat through without breaking apart.
How to Make Minestrone with Beans?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 2 zucchini, chopped
- 1 can (14 oz) diced tomatoes
Beans & Liquids
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups vegetable broth
Grains & Herbs
- 1 cup small pasta or quinoa
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
15 minutes prep + 30 minutes cooking + optional 5 minutes for resting
Step-by-Step Instructions:
1. Sauté the Vegetables
Heat some oil in a large pot. Add onion, carrots, and celery. Cook for 5-7 minutes until soft.
2. Add Garlic and Herbs
Stir in minced garlic, oregano, salt, and pepper. Cook for 1 minute to release flavors.
3. Pour in Liquids and Simmer
Add diced tomatoes and vegetable broth. Bring to a boil. Reduce heat and simmer for 15 minutes.
4. Add Pasta and Beans
Stir in pasta and beans. Cook for another 10 minutes until the pasta is tender.
5. Serve
Taste and adjust seasonings. Serve hot, garnished with fresh herbs if you like. Enjoy your minestrone with beans!
