Mean Bean Minestrone Recipe
1 tablespoon (15 ml) olive oil
½ cup (80 g) chopped red onion
4 cloves garlic, grated or pressed
1 leek, white and light green parts, trimmed and chopped (about 4 ounces, or 113 g)
2 carrots, peeled and minced (about 4 ounces, or 113 g)
2 ribs of celery, minced (about 2 ounces, or 57 g)
2 yellow squashes, trimmed and chopped (about 8 ounces, or 227 g)
1 green bell pepper, trimmed and chopped (about 8 ounces, or 227 g)
1 tablespoon (16 g) tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
⅛ to ¼ teaspoon cayenne pepper, or to taste
2 cans (each 15 ounces, or 425 g) diced fire-roasted tomatoes
4 cups (940 ml) vegetable broth, more if needed
3 cups (532 g) cannellini beans, or other white beans
2 cups (330 g) cooked farro, or other whole grain or pasta
Salt, to taste
1In a large pot, add the oil, onion, garlic, leek, carrots, celery, yellow squash, bell pepper, tomato paste, oregano, basil, paprika, and cayenne pepper. Cook on medium-high heat, stirring often, until the vegetables start to get tender, about 6 minutes.
2Add the tomatoes and broth. Bring to a boil, lower the heat, cover with a lid, and simmer 15 minutes.
3Add the beans and simmer another 10 minutes. Add the farro and simmer 5 more minutes to heat the farro.
4Note that this is a thick minestrone. If there are leftovers (which taste even better, by the way), the soup will thicken more once chilled.
5Add extra broth if you prefer a thinner soup and adjust seasoning if needed. Add Nut and Seed Sprinkles on each portion upon serving, if desired.
6Store leftovers in an airtight container in the refrigerator for up to 5 days. The minestrone can also be frozen for up to 3 months.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.