Four Bean Minestrone Soup

I typically prepare a large pot of soup every week for dinner and then enjoy having it for lunch and the option to eat it for dinner again later in the week. Since most soups get better and more flavorful as the week goes on, this is something I make in larger quantities than other meals. I often serve soup with stuffed baked potatoes, sweet potatoes, vegan grilled cheese, or a salad. I was a little burnt out on my rotation of soups and needed something new and I’ve got to say, this might be the best one yet! This minestrone is hearty, full of protein, and is super flavorful. Since I added potato to this recipe, I didn’t feel the need to put pasta in this soup, which is something you often see in minestrone. If you feel like you are missing out on the pasta, I’m sure it would be delicious and even more filling if you added it. This recipe fills a large Dutch oven or saucepan. If you are making this for yourself only or you’re not into leftovers, I would recommend cutting this recipe in half!


  • 2 Tablespoons olive oil
  • 1 medium onion, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup cabbage, diced
  • 1 cup chopped kale or spinach
  • 1 cup white potato, thinly sliced and diced (I used Yukon gold)
  • 1 jar Jovial foods While Peeled Tomatoes (or large can of your favorite brand)
  • 2 cartons vegetable stock (favorite brand is Imagine Foods No Chik’n Broth)
  • 1 cup green beans, chopped
  • 1 cup frozen or fresh green peas
  • 1 jar of Jovial Chickpeas (or 1 can of your favorite brand)
  • 2 Jars Jovial Cannelloni Beans (or 2 cans of your favorite brand)
  • 1 Jars Jovial Kidney Beans (or 1 can of your favorite brand)
  • 2 vegetable bouillon cubes (this is optional, but adds more flavor. My favorite brand is Edward & Son’s No Chik’n Bouillon Cubes)
  • 1 tablespoon fresh rosemary, chopped


  1. In a large saucepan, heat the oil and sauté the onion, celery, and carrots on medium heat for approximately 5 minutes. Add the tomatoes to the pan and smash with a wooden spoon until they fall apart and become mushy.
  2. Add the vegetable stock and mix until the tomato melts into the broth. Add the bullion if using, the cabbage, the kale or spinach and the potato and cook uncovered for 30 minutes.
  3. Add the jars/cans of beans, green beans, peas and the rosemary and cook for another 30 to 45 minutes (or until all vegetables are soft).
  4. Serve hot and enjoy! Dipping bread into the soup is highly recommended!


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