Vegetable & bean minestrone
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Small pasta shapes and white beans fill a chunky vegetable soup.
Italian-inspired · lunch, dinner, soup · moderate
Servings: 4
Prep: 15 min
Cook: 30 min
Total: 45 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 3 cups canned white beans (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3 ounces dry egg-free wheat pasta (85 g, small shapes Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 medium zucchini (diced)
- 2 cups canned diced tomatoes (Include juices. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 5 cups gluten-free vegan vegetable broth (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
Cooking instructions
- Heat the olive oil in a large pot on medium. Cook the carrots and celery for 5 minutes.
- Add the canned diced tomatoes, gluten-free vegan vegetable broth and dried oregano. Bring to a simmer and cook for 10 minutes.
- Add the dry egg-free wheat pasta, canned white beans and zucchini. Simmer for the pasta package time, usually 8–10 minutes, stirring occasionally.
- Check the pasta and vegetables are tender. Divide among four bowls and serve hot.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.