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Three Bean Minestrone

Three Bean Minestrone

Using three different type of beans, check out this minestrone soup recipe that you will love.

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 4 tablespoons extra virgin olive oil
  • 1 large white onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup cooked (or canned, drained & rinsed) white kidney, cannellini or Great Northern beans
  • 1 cup cooked (or canned, drained & rinsed) pinto beans
  • 8 cups Water
  • Rind from a small piece of Parmigiano-Reggiano (optional)
  • 1 cup Yukon Gold potatoes, diced
  • 2 zucchini, diced
  • 2 medium red tomatoes, diced
  • 4 cups baby spinach
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 6 teaspoons extra virgin olive oil
  • 6 tablespoons Parmigiano-Reggiano, freshly grated


1 In a large stock pot over low heat, combine the olive oil and onions.
2  Sweat the onions until wilted and soft, about 10 minutes. Add carrots and cook 3 minutes
3 Add celery, beans, water, and Parmigiano rind and cook for about 20 minutes.
4 Add diced potatoes and zucchini and cook for another 20 minutes.
5 Add tomatoes and their juices, cover, and cook at a low simmer for at least 30 more minutes
6  Add spinach, season with kosher salt and black pepper, and cook 2-3 minutes longer.
7  Serve with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano cheese.