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Protein-Packed Minestrone With Beans – Comforting, Hearty, and Simple

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or Italian seasoning)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 6 cups low-sodium vegetable broth (or chicken broth if not vegetarian)
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can chickpeas or kidney beans, drained and rinsed
  • 1 small zucchini, diced
  • 1 cup green beans, trimmed and chopped (fresh or frozen)
  • 1 cup small pasta (ditalini, elbow, or shells) or 3/4 cup quinoa
  • 2 cups chopped leafy greens (spinach, kale, or Swiss chard)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lemon (plus wedges for serving)
  • Fresh parsley or basil, chopped (for garnish)
  • Grated Parmesan or vegan Parmesan (optional, for serving)

Method
 

  1. Warm the pot: Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes.
  2. Build flavor: Add garlic, oregano, basil, red pepper flakes, and bay leaf. Stir for 30–60 seconds until fragrant. Add tomato paste and cook another minute to caramelize it slightly.
  3. Add tomatoes and broth: Pour in the diced tomatoes and broth. Stir well, scraping up any browned bits on the bottom of the pot.
  4. Simmer the veggies: Add zucchini and green beans. Bring to a gentle simmer and cook for 8–10 minutes until the vegetables start to soften.
  5. Stir in beans and pasta: Add cannellini beans and chickpeas (or kidney beans). Add pasta and stir. Simmer until the pasta is al dente, usually 8–10 minutes, stirring occasionally so it doesn’t stick. If using quinoa instead, simmer 12–15 minutes until tender.
  6. Add greens: Stir in spinach, kale, or chard. Cook 2–3 minutes until wilted and tender.
  7. Season and brighten: Remove the bay leaf. Add salt, pepper, and lemon juice. Taste and adjust seasoning—more salt, pepper, or lemon as needed.
  8. Serve: Ladle into bowls. Top with chopped parsley or basil and a sprinkle of Parmesan if you like. Add a lemon wedge on the side for extra brightness.