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White Bean Minestrone

White Bean Minestrone with Pesto and Parmesan

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As one of Chef Shanna’s favorite Italian comfort foods, veggie-packed minestrone is her go-to soup for all seasons. In this version, seasonal zucchini, carrots, and spinach are stirred into a homemade tomato broth with a blend of Italian herbs. Then, hearty white beans get mashed and stirred in for creamier texture. To top off this one-pot meal, a drizzle of pesto adds a bright pop of flavor.

  • < 600 Calories
  • Vegetarian
  • Stovetop Only
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

  • Calories 540
  • Protein 21g
  • Total Carb 63g
  • Total Fat 23g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • carrots
    • 6 ounces
    • carrots
  • zucchini
    • 8 ounces
    • zucchini
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • Italian dried herb mix
    • 2 teaspoons
    • Italian dried herb mix
  • diced tomatoes
    • 1 can
    • diced tomatoes
  • vegetable stock
    • 16 ounces
    • vegetable stock
  • white beans
    • 1 can
    • white beans
  • pesto
    • 2 tablespoons
    • pesto
  • baby spinach
    • 4 ounces
    • baby spinach
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve carrots lengthwise, then cut crosswise on a diagonal into ¼-inch slices. Quarter zucchini lengthwise, then cut crosswise into ½-inch pieces, discarding ends. Peel onion and cut into small dice. Mince garlic.

  2. Sauté vegetables

    Sauté vegetables

    Heat 1 tablespoon 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 ¼ teaspoon salt and pepper as desired.

  3. Simmer soup

    Simmer soup

    To pot with vegetables, still over medium-high heat, add diced tomatoes and their juices, vegetable stock, 1 cup water, 1 teaspoon 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, 8-10 minutes.

  4. Mash beans and make dressing

    Mash beans and make dressing

    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. In a small bowl, whisk together half of pesto and 1 tablespoon olive oil to combine (reserve remaining pesto for the next step). Set pesto dressing aside for serving.

  5. Finish soup

    Finish soup

    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, 4-5 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. Plate white bean minestrone

    Plate white bean minestrone

    Divide white bean minestrone between serving bowls. Drizzle with pesto dressing and garnish with Parmesan. Dig in!

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