Three Bean Minestrone Recipe

This Three Bean Minestrone is my go-to because it’s packed with vibrant veggies and hearty beans, making it comfort in a bowl without weighing me down. Plus, the aroma of simmering garlic, oregano, and basil feels like a warm hug after a long day, combining nostalgia and nourishment in the most delicious way possible.

Submerge yourself in the warmth of my Three Bean Minestrone. I adore how the strong flavors of olive oil, onion, and minced garlic set the stage, making the perfect base.

Diced carrots and celery pack a nutritional wallop. Hearty kidney and cannellini beans, simmering in vegetable broth, bring both comfort and sustenance to this bowl.

Ingredients

Heart-healthy fats that enhance texture and flavors.

Olive Oil.

Onion: Gives the soup a savory foundation and more than one might expect from such a simple ingredient.

Garlic: Delivers flavorful aroma with possible immune-enhancing qualities.

Carrots possess a natural sweetness and are filled with vitamins A and C.

Celery: A good source of vitamins K and C; a crunchy-textured veggie.

Zucchini has few calories and is a great way to take in dietary fiber and vitamin C.

Chopped tomatoes: Abundant with lycopene and the source of a dynamic, umami burst.

Kidney beans are abundant in protein and fiber, making them beneficial for heart health.

Creaminess is not the first attribute that comes to mind when one thinks of a bean.

Lingering thoughts on any specific bready or beany aspect a legume might have just went down the rabbit hole of siltiness, a possible factor in the past judgments of beans being bad.

(Canned beans, in particular, have not always come out of the can looking appetizing.

) But indeed, Cannellini beans are creamy in texture, just as good as Nabisco’s Ritz Crackers at carrying any flavor to your mouth.

Green beans: Crunchy, packed with fiber, vitamins A and C.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 zucchini, diced
• 1 can (14.5 ounces) diced tomatoes
• 1 quart vegetable broth
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (15 ounces) green beans, drained
• 1/2 cup small pasta (such as ditalini or elbow macaroni)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onions that have been chopped and cook them until they have softened, about 5 minutes.

2. Incorporate the minced garlic, and the diced carrot and celery. Cook for another 3-4 minutes, stirring occasionally, until the vegetables start to soften.

3. Incorporate the diced zucchini into the pot and let it saute for another couple of minutes, stirring it and the other ingredients in the pot a little more frequently, to ensure everything is evenly coated and touching the heated surfaces of the pot.

4. Pour in the can of diced tomatoes and the vegetable broth. Combine them by stirring.

5. Make the mixture boil, then decrease to a simmer.

6. Include the kidney beans, cannellini beans, and green beans that have been drained and rinsed, and add them to the pot. Mix thoroughly.

7. Add the small pasta, dried oregano, and dried basil. Simmer for about 10-15 minutes, or until the pasta has reached your desired level of doneness.

8. Add salt and pepper to the soup so that they taste just right to you.

9. Ladle the soup into serving bowls and remove from heat.

10. If you fancy, add freshly chopped parsley as a garnish and serve with grated Parmesan cheese to top things off. Now dig into your delicious bowl of Three Bean Minestrone!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Ladle
9. Serving bowls
10. Grater (if using Parmesan cheese)

FAQ

• Q: Can I use fresh tomatoes instead of canned?Q: Can you use fresh tomatoes instead of canned?

  A: Yes, you can substitute fresh tomatoes. Use about 2 cups of chopped fresh tomatoes and adjust the seasoning as necessary.

• Q: Is it possible to make this minestrone gluten-free?A: Certainly! Just use pasta made without gluten or eliminate the pasta altogether for a version that contains no gluten.
• Q: Can I add meat to the recipe?Q: Can cooked sausage or chicken be added to the filling for extra protein and flavor?

  A: Yes, cooked sausage or chicken can be added for extra protein and flavor. Add it when sautéing the onions.

• Q: How long can I store leftovers?Leftovers can be kept in the refrigerator for up to 4 days. After that, they should be discarded. To maximize their shelf life, store them in an airtight container. When you’re ready to serve them, reheat on the stove-top or in the microwave, and you’ll hardly know they were ever refrigerated!
• Q: Can I freeze the minestrone?Q: Can I freeze it?

  A: Yes, you can freeze it for up to 3 months. However, it’s best to freeze it without the pasta and add freshly cooked pasta when reheating.

• Q: What other vegetables can I add?A: You can add vegetables such as spinach, kale, or bell peppers for even more variety and nutrition.

Substitutions and Variations

1 tablespoon avocado oil (instead of olive oil)
1 shallot, minced (substituting for onion)
1 yellow squash, diced (instead of zucchini)
One can (14.5 ounces) of crushed tomatoes, instead of using diced tomatoes
One can (15 ounces) black beans, drained and rinsed (in place of kidney beans)

Pro Tips

1. Enhanced Flavor Base Consider adding a splash of balsamic vinegar or a squeeze of lemon juice just before serving. This can brighten the flavors and add a layer of complexity to the soup.

2. Balanced Texture To keep the vegetables vibrant and slightly crisp, consider sautéing the carrots, celery, and zucchini separately with a pinch of salt before adding them to the soup. This can help maintain their texture during the simmering process.

3. Herbs for Freshness In addition to the dried oregano and basil, try adding a small handful of fresh basil or thyme at the very end of cooking or just before serving for an aromatic boost.

4. Pasta Cooking Tip Cook the pasta separately and add it to each bowl when serving rather than cooking it directly in the soup. This helps avoid overcooked pasta, especially when storing leftovers.

5. Bean Variety For additional texture and flavor variations, consider using a mix of beans beyond what’s listed, such as adding chickpeas or using pinto beans. This can add an interesting twist to the traditional minestrone profile.