As a vegetarian, I find it really easy to fall into food traps. With snow falling at a constant rate outside, I can now make minestrone without looking at a recipe.

Now, minestrone has a rival. Tuscan white bean soup is quickly replacing minestrone as my go-to. The original recipe is from The Complete Series: Vegetarian published by John Wiley & Sons. After making this recipe a handful of times, you can start to tweak how you make it. I suggest a side of crusty bread with this.


Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: Approximately 50 minutes

Servings: 10



200 oz vegetable stock (You can buy stock in 32 oz containers. If you love tomatoes like I do, you can cut down the amount of stock you use to one container.)
1 14 oz can of white beans (also known as cannelini beans)
1 28 oz can of chopped tomatoes (diced also work just fine)
1-3 onions, diced
1-3 cloves of garlic, diced
1/4 cup olive oil


1. Heat oil in a large pot over medium heat. While it’s warming up, dice your onions, then add them to the oil and let them simmer.

2. Repeat these steps with your garlic and add it to the pot.

3. Add the full can of tomatoes, white beans and stock. Increase heat to medium high and until soup comes to a boil. Add salt and black pepper to taste.

4. Pour in a bowl and stay warm against the bitter cold. (Additional side bonus: You’ll be eating the stuff for a week there’s so much of it.)