Published 9th December 2024
RECIPE: Minestrone soup with butter beans
Share this article
You can’t go too far wrong with a good minestrone soup — especially when it’s gut-friendly.
This recipe is packed full of fiber thanks to the butter beans and mix of plants — adding even more plant points to your plate.
It’s not short on flavor, either. With a rich, herby tomato base, it’s the perfect dish for when you need something hearty, nourishing, and delicious.
Serves: 4
Prep time: 15 minutes
Total time: 45 minutes
Diet: Vegetarian (can be made vegan by omitting the parmesan)
Ingredients
2 tbsp extra virgin olive oil
4 oz (110 g) onions, white or red
4.5 oz (122 g) carrots
7 oz (202 g) celery
1 tsp salt
1 tsp black pepper
0.5 oz (9 g) garlic
7 oz (190 g) tinned chopped tomatoes
1 ½ cup tinned butter beans
1 cup green beans
4 cups vegetable broth
⅖ g bay leaf
1 tsp dried oregano
1 tsp dried thyme
¾ cup pasta
1 oz (30 g) fresh parsley
Red pepper flakes
1 tbsp parmesan cheese
Swaps
Substitute butter beans with any white beans or kidney beans
Method
Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
Stir in the pasta and cook, uncovered, for 10 more minutes until it's cooked through.
Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.
If you're already a ZOE Member, you can see how this recipe scores for you here. If you're not yet a Member but you'd like to learn more, start by trying our free quiz today.
