This White Minestrone Soup is a twist on the classic Italian soup, made without tomato sauce or paste. This meatless, vegan version features pearl couscous and potatoes, green veggies, and beans.
I make my classic minestrone recipe ALL THE TIME. I bring it to events, drop it off to friends who are sick or just had a baby. Like minestrone is THE soup.
I love the classic recipe, so I decided to make a different version. This is white minestrone. So it's the vibes of classic minestrone like beans, veggies, and pasta, but without the tomatoes or darker ingredients.
This minestrone features white beans and edamame, pearl couscous and potatoes, and green veg like kale, leeks, and celery. It's everything you love about minestrone, just with a different flavor profile.
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Why You'll Love This White Minestrone
- Dietary needs - this recipe is plant-based, oil-free, dairy-free, and sugar-free. Easily made gluten-free (subs listed below)
- Flexible and forgiving - the great thing about minestrone is that you can add your favorite vegetables and beans. Load up on seasonal produce or pick your favorite veggies. This soup will taste delicious any way you make it!
- Absolutely loaded with nutrition - this soup has vegetables for micronutrients, beans for protein and fiber, pasta for healthy carbs. This soup is a complete meal all by itself
Ingredient Notes & Substitutions
I am always surprised by how long the ingredient list looks because the soup is actually really quick to prep and make.
- Yukon Gold Potato: I used a yukon gold potato because it stays intact in the soup. If you want more of a creamy soup, feel free to use a russet.
- Vegetables: yellow onion, garlic, celery, leeks. These are my staple veggies - feel free to make some swaps for foods like green beans.
- Spices: bay leaf, thyme, sage
- Salt & Pepper
- Vegetable Broth: no tomatoes, just broth. Look for a no sugar added veggie broth at the store.
- Pearl Couscous: classic minestrone often has elbow pasta. In this version I chose pearl couscous. Feel free to use elbows. And for gluten-free use a gf pasta or orzo. Adjust cooking time as necessary for al dente pasta. Or even skip the pasta - I do this often, it saves about 10 minutes of cook time and keeps the soup totally gf.
- Beans: to keep with the white theme I used only cannellini beans and shelled edamame. Feel free to use any white bean like great northern beans, navy beans, or even black eyed peas.
- Kale: you could use chopped spinach or collard greens. Frozen greens would work well here too!
- Vegan Parmesan: I highly recommend whipping up a batch of Vegan Parmesan. It tastes fantastic on this soup, giving it a salty, cheesy garnish.
- Chopped Fresh Parsley: for garnish
Step-By-Step Instructions
Step 1. Heat a large pot over medium heat. Add the potato, onion, leeks, and celery. Cook for 3-5 minutes, stirring regularly, until starting to soften.
Step 2. Add the garlic, bay leaf, thyme, sage, salt, and pepper and stir.
Step 3. Add the broth and bring to a boil. Cook at a boil for 2 minutes before moving to the next step, to help the potatoes cook.
Step 4. Add the couscous and cook 6-8 minutes, according to the package directions.
Step 5. Add the beans and kale. Cook for another 2-4 minutes until the kale is wilted and the beans are warmed through.
Step 6. Serve with a garnish of vegan parmesan and fresh parsley, with bread on the side.
Pro Tip: cook the couscous until just al dente. It will soften even more as it sits.
FAQ & Expert Tips
This version of minestrone does not have tomatoes or tomato paste. If you want all those tomatoes, try my classic minestrone.
Throw in some crumbled tempeh or vegan sausage for some more protein.
Refrigerator: This soup can be stored in the fridge for up to a week. The pasta may start to break down slightly after a few days - so if you'd like, you can cook the noodles separately and add them just before serving.
Freezer: This minestrone soup is freezer friendly and freezes well for up to 2 - 3 months. To freeze, let cool completely and store in zip top bags or other freezer safe containers, leaving some extra room for expansion
Reheat: You can reheat this soup on the stove over medium-low heat or in the microwave on the defrost setting. For both options, stir every 30-60 seconds until the soup is fully warm
Tips for the best Minestrone
- Use your favorite veggies. This is a great soup to add your favorite vegetables. Throw in any seasonal vegetables. Or just any extra veggies you have on hand. Frozen vegetables are great in this soup too!
- Pick your favorite beans and protein. Almost any bean will taste delicious in this soup.
- Choose a small pasta. Smaller pasta shapes like elbows or shells are ideal for minestrone. If you're a pasta fan, feel free to add the entire box.
- Play with the spices. If you like heat, throw in some red pepper flakes or cayenne. For more of a cheesy flavor add nutritional yeast.
What to serve with Minestrone Soup
I recommend adding a garnish of homemade vegan parmesan and fresh parsley.
This soup is a pretty complete meal by itself - with protein, carbohydrates, and vegetables. Feel free to serve with some bread or homemade crackers.
Recipe Prayer
Thank you God for this nutrient-dense and comforting soup. Amen.
Related Recipes
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📖 Recipe
White Minestrone Soup (Vegan)
Ingredients
- 1 Large Yukon Gold Potato peeled and diced
- 1 Large Yellow Onion diced
- 2 Medium Leeks sliced
- 2 Stalks Celery thinly sliced
- 6 Cloves Garlic minced
- 1 Bay Leaf
- 1 Teaspoons Dried Thyme or ½ teaspoon ground
- 2 Teaspoons Dried Sage or ½ teaspoon ground
- 1 ½ Teaspoons Kosher Salt
- ¼ Teaspoon Black Pepper
- 8 Cups Vegetable Broth
- 1 Cup Pearl Couscous for gluten-free use a gf pasta or orzo
- 2 15 Ounce Cans White Beans drained & rinsed (like Cannellini, Great Northern, or Navy Beans)
- 2 Cups Frozen Shelled Edamame
- 3 Cups Chopped Fresh Kale
- 2-4 Tablespoons Vegan Parmesan Cheese
- 2 Tablespoons Chopped Fresh Parsley
Instructions
- Heat a large pot over medium heat. Add the potato, onion, leeks, and celery. Cook for 3-5 minutes, stirring regularly, until starting to soften.
- Add the garlic, bay leaf, thyme, sage, salt, and pepper and stir.
- Add the broth and bring to a boil. Cook at a boil for 2 minutes before moving to the next step, to help the potatoes cook.
- Add the couscous and cook 6-8 minutes, according to the package directions.
- Add the beans and kale. Cook for another 2-4 minutes until the kale is wilted and the beans are warmed through.
- Serve with a garnish of vegan parmesan and fresh parsley, with bread on the side.
Nutrition
Nutrition information is an estimate.
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