Name: Beany Minestrone Soup
Yield: 8 servings
Ingredients: 1 onion, chopped; 2 teaspoons minced fresh garlic; 2 stalks celery, sliced; 2 carrots, sliced; 6 1/2 cups vegetable broth, divided; 1 (14.5-ounce) can fire-roasted diced tomatoes; 1 (8-ounce) can tomato sauce; 6–8 fingerling potatoes, sliced; 1 1/2 cups fat-free refried beans; 1 bay leaf; 2 tablespoons parsley flakes; 1 1/2 teaspoons dried basil; 1 1/2 teaspoons dried oregano; Freshly ground black pepper; 1 (15-ounce) can kidney beans, drained and rinsed; 3/4 cup frozen corn kernels; 1/2 cup uncooked whole wheat pasta elbows; 2 cups chopped Swiss chard; 1 teaspoon balsamic vinegar

Photo of two bowls of vegetarian beany minestrone soup.

Photo and Food Styling by Joseph De Leo

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.

This minestrone appears in our Vegan Comfort Food Meal Plan for 2023.

Hint

If you do not have leftover beans in your refrigerator, substitute 1 (15-ounce) can of fat-free refried beans.

Recipe information

Yield
8 servings

Ingredients

1 onion, chopped

2 teaspoons minced fresh garlic

2 stalks celery, sliced

2 carrots, sliced

6 1/2 cups vegetable broth, divided

1 (14.5-ounce) can fire-roasted diced tomatoes

1 (8-ounce) can tomato sauce

6–8 fingerling potatoes, sliced

1 1/2 cups fat-free refried beans

1 bay leaf

2 tablespoons parsley flakes

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

Freshly ground black pepper

1 (15-ounce) can kidney beans, drained and rinsed

3/4 cup frozen corn kernels

1/2 cup uncooked whole wheat pasta elbows

2 cups chopped Swiss chard

1 teaspoon balsamic vinegar

Preparation

Place the onions, garlic, celery, and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently, for about 5 minutes, until the onions are softened. Add the remaining broth, tomatoes, tomato sauce, potatoes, refried beans, bay leaf, parsley, basil, oregano, and black pepper. Bring to a boil, reduce the heat, cover, and simmer for 25 minutes, stirring occasionally to smooth out the refried beans. Add the kidney beans, corn, and whole wheat elbows. Continue to cook for 20 minutes. Stir in the chard and balsamic vinegar and cook an additional 10 minutes until the chard is softened. Remove the bay leaf before serving.

Image may contain: Food, Bread, Toast, French Toast, and Plant

From The Healthiest Diet on the Planet © 2016 by Dr. John McDougall. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

Recipe notes

See Related Recipes and Cooking Tips

37 Fall Soup Recipes to Keep You Warm as the Weather Cools
Get one of these soups simmering and you’ll be ready for effortless, cozy meals all week long.
39 Easy Vegetarian Recipes for Speedy Sustenance
For the days when you’re tired and hungry and getting dinner on the table just doesn’t feel doable, turn to these quick meatless meals.
61 Easy Vegan Recipes for Low-Effort Plant-Based Meals
These easy vegan meals are free from meat and dairy—but they’re also free of fuss.
A Vegan Comfort Food Meal Plan to Chase Away the Winter Blues
A week’s worth of meals that focus on the vegetables—and the coziness.
97 Vegetarian Recipes for When You're in the Mood to Go Meatless
Find vegetarian recipes for dinner tonight—and flavorful breakfasts, lunches, and snacks, too.
Our 53 Best Soup Recipes for When You Need a Little Extra Comfort
Cozy up to classic chicken noodle, cheesy chicken tortilla, and soul-warming pho.
33 Vegan Pasta Recipes for Dinner Tonight
Plus all our favorite meatless noodle dishes.
31 Vegan Soup Recipes for Every Season
The best plant-based soup options for any weather.
57 Bean Soup Recipes to Warm You Up Tonight
Bean soups are hearty, warming, and full of fiber and protein. These are our favorite recipes for winter’s best food.