White Bean Minestrone Soup with Potatoes & Parmesan
Nutritionist's Pick

White Bean Minestrone Soup

with Potatoes & Parmesan

35 MIN
$15.99 2 Servings
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From the Test Kitchen

For our take on this classic, hearty Italian soup, you'll combine white beans, onion, and Italian seasonings with tomato sauce, chicken broth, and more, then pour it over tender potatoes, and top it off with parsley and olives.

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Dietary Information

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Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
White Bean Minestrone Soup with Potatoes & Parmesan
Title
  • 1 15.5-Oz Can Cannellini Beans
  • 12 oz Potatoes
  • 1 Yellow Onion
  • 1 cup Chicken Bone Broth
  • 1 8-Oz Can Tomato Sauce
  • 2 cloves Garlic
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Balsamic Vinegar
  • 1 bunch Parsley
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ½ cup Grated Parmesan Cheese

White Bean Minestrone Soup

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; heat to boiling on high. Wash and dry the fresh produce. Small dice the potatoes. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. Roughly chop the parsley leaves and stems.

2 Cook the potatoes

Add the diced potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Cook the potatoes
Start the soup
3 Start the soup

Meanwhile, in a separate medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and Italian seasoning. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened.

4 Finish the soup & serve your dish

Add the beans (including the liquid). Cook, stirring occasionally and lightly mashing the beans with the back of a spoon, 30 seconds to 1 minute, or until combined. Carefully add the broth, tomato sauce, 1/3 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Add the vinegar. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Divide the cooked potatoes between two serving bowls. Top with the finished soup. Garnish with the chopped olives, chopped parsley, and parmesan. Enjoy!

Finish the soup & serve your dish
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