Veggie-Packed White Bean Minestrone
Ingredients
- 3 Tbsp olive oil
- 1 small yellow onion, diced (1 small onion yields ~1 1/2 cups or 180 g)
- 3 medium carrots, sliced into ~1/8 inch circles (3 carrots yield ~1 1/2 cups or 165 g)
- 1 bulb fennel, chopped (1 bulb fennel yields ~2 cups or 230 g or sub celery)
- 5 cloves garlic, minced (5 cloves garlic yield ~2 1/2 Tbsp or 20 g)
- 2 medium yellow potatoes, cut into 1-inch cubes (2 potatoes yield ~2 1/2 cups or 340 g)
- 1 medium zucchini (or yellow summer squash), quartered and sliced into ~1/8 inch slices (1 zucchini yields ~2 cups or 200 g)
- 2 cups green beans, cut into 1-inch pieces
- 1/2-3/4 tsp red pepper flakes
- 1 tsp dried basil (optional)
- 1-1 1/2 tsp sea salt
- 1 (15 oz.) can crushed tomatoes
- 4 cups water (or vegetable broth)
- 2 (15 oz.) cans white beans, drained and rinsed (we like cannellini or butter beans or sub ~3 cups homemade in place of 2 cans)
For serving
- Vegan parmesan cheese
- Freshly chopped basil or parsley
- Toasted crusty bread (gluten-free as needed or croutons)
Preparation
Heat a large pot over medium heat.
Once hot, add olive oil, diced onion, carrots, and chopped fennel or celery.
Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes.
Add garlic and cook for about 1 more minute until fragrant.
Add cubed potatoes, zucchini, green beans, red pepper flakes, dried basil (optional), and the lesser amount of sea salt.
Cook for 5-10 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the crushed tomatoes and cook for another 5 minutes, stirring occasionally.
Add the water and bring to a boil.
Lower the heat to a simmer and continue cooking for 10 minutes.
Add the white beans and cook for another 5-10 minutes, until the potatoes are tender.
Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.
