Garden Green Minestrone

This vibrant brothy soup is perfect for warm summer nights or cool fall evenings. Canned cannellini beans help this recipe come together quickly, adding a source of protein to this plant-based soup. For even more green power, add a big handful of baby spinach to the bowls just before serving.

Blogger Partner: Aimée Wimbush-Bourque

Aimée Wimbush-Bourque is an award-winning food writer and bestselling author living with her family in Halifax. Aimée’s website, Simple Bites, is family-oriented community that believes in the importance of bringing the whole family together around the table.

Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Servings: 6


4 scallions, white and light green parts only, sliced
1 Tbs. olive oil
2 ribs celery, sliced ¼-inch thick
8 oz. green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, diced
6 cups chicken or vegetable stock
Freshly ground black pepper
1 bay leaf
2 cups cooked mini pasta shells 
1 can Cannellini beans, rinsed and drained
1 cup fresh shelled peas
1 tsp. minced fresh thyme
Grated Parmesan
Fresh basil, torn
Fresh lemon juice


  1. In a large pot, heat oil over medium heat. Add scallions, celery, green beans and zucchini. Cook for 5 minutes; stirring occasionally.
  2. Add the chicken stock, pepper to taste, and bay leaf. Bring soup to a boil. Reduce heat to medium-low and simmer about 10 minutes or until vegetables are tender. Add the pasta, Cannellini beans, fresh peas, thyme, and salt to taste. 
  3. Simmer for another 3-4 minutes until peas are just tender. Remove from heat and ladle into soup bowls. Garnish with Parmesan cheese, torn basil, and a squeeze of lemon juice.



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