Cook This Tonight:
White Bean Minestrone

Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

In our house, fall is soup season and this White Bean Minestrone is one of our tastiest go-to recipes. Our secret to a hearty Minestrone? Half the white beans are mashed then stirred in for a creamy texture. Get ready to cozy up on the couch with a bowl of this soup.

Minestrone Soup

White Bean Minestrone

(Serves 4)

10 ounces carrots
8 ounces zucchini
1 yellow onion
3 cloves garlic
1 tablespoon Italian dried herb mix
2 14.5-ounce cans diced tomatoes
32 ounces vegetable stock
2 15-ounce cans white beans
¼ cup pesto
6 ounces baby spinach
1 ounce grated Parmesan cheese
olive oil
kosher salt
black pepper

Want to get an eager helper in on the fun? They can mash the beans and whisk the pesto in Step 4, then garnish the soup in Step 6.

1. Rinse all produce. Halve carrots lengthwise, then cut crosswise on a diagonal into ¼-inch slices. Cutting the carrots on a diagonal, also known as a bias cut, increases surface area. This helps them cook through evenly, and creates a nice presentation. Quarter zucchini lengthwise, then cut crosswise into ½-inch pieces, discarding ends. Peel onion and cut into small dice. Mince garlic.

2. Heat 2 tablespoons olive oil in a large pot over medium-high heat. When oil is shimmering, add carrots and onion; sauté, stirring occasionally, until softening, about 5 minutes. Add Italian dried herb mix and garlic and cook, stirring, until fragrant, about 1 minute more. Season with ½ teaspoon salt and pepper as desired.

3. To pot with vegetables, still over medium-high heat, add diced tomatoes and their juices, vegetable stock, 1 cup water, 1½ teaspoons salt, and pepper as desired. Bring to a boil over high heat, then reduce heat to medium-high, and simmer until vegetables are tender and flavors have melded, 10–12 minutes.

4. While soup simmers, drain and rinse white beans and place in a medium bowl. Using a fork or potato masher, mash half of beans, leaving remainder whole. Mashing half of the beans releases their starches to help thicken the broth. Leave the other half whole to add texture to the soup. In a small bowl, whisk together half of pesto and 2 tablespoons olive oil to combine (reserve remaining pesto for the next step). Set pesto dressing aside for serving.

5. Once soup has simmered, still over medium-high heat, add zucchini and mashed and whole white beans to pot. Cook until zucchini is tender, beans are warmed through, and flavors have melded, 5–6 minutes. Remove pot from heat. Pat spinach dry with paper towel and stir into soup to wilt, then stir in remaining pesto (not pesto dressing). Taste and add salt and pepper as desired.

6. Divide white bean minestrone among serving bowls. Drizzle with pesto dressing and garnish with Parmesan.

Looking for the 2-serving version of this recipe? We’ve got you covered at

Looking for more ways to get more veggies in your life? Try ordering Plated!

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