White Bean & Veggie Minestrone

Prep Time

10 Minutes

Prep Notes

One of my favorite ways to add more veggies into my daily diet is through soups. This time of year, a hot bowl of soup is both comforting and nourishing and makes a great lunch or dinner.

Today's soup was a white bean and veggie minestrone that took about 25 minutes to make and I have enough leftover for a few lunches. I always cook in large quantity for this reason, but with 4 kids and a hungry husband, I'm not always guaranteed leftovers!

This recipe yields about 10 bowls of soup, leaving some leftover to freeze or you can cut it in half.

Cooking Time

25 Minutes


10 Servings


2 cups cooked (or 2 cans) white beans. I used Great Northern, but cannelinni or navy would work well too.
1 28 ounce can organic fire roasted crushed tomatoes
2 cartons chicken or vegetable broth
3 large carrots, washed and sliced into rounds
2 stalks celery, washed and diced
4 cloves garlic, minced
1 large sweet onion, diced
2 large leeks, trimmed and washed well. Cut in half rounds
1 cup green beans (fresh or frozen) cut into 1" pieces
1/2 cup green cabbage, chopped
1/2 Tbsp dried thyme
1/2 Tbsp dried oregano
1/2 Tbsp dried parsley
2  dried bay leaves
2 Tbsp olive oil
Salt & pepper to taste


In a large soup pot, heat oil over medium heat. Add carrot, celery, garlic, onion and dried herbs. Season with salt & pepper and saute until onion begins to soften and turn clear.

Add beans, tomatoes and broth. Bring to a boil, cover and simmer 15-20 minutes.

Add green beans, cabbage and leeks and return to a simmer. Cook about 5 minutes or until all veggies have softened.

Check seasoning and adjust to taste.