Three Bean Minestrone 2

Just look at that. Isn’t it beautiful? All those different beans, that amazing ditalini pasta, big bunches of frozen spinach. This is a masterpiece of a vegan minestrone soup. One of the secrets to its deliciousness is that the pasta is cooked directly in the flavorful broth rather than in water. The pasta soaks up the onion, celery, carrots, garlic powder and thyme so it completely permeates it. The result is the best darn pasta you’ve ever had.

And of course, we can’t discount the role beans play in this. By using three different kinds of beans, you get a variety of tastes and textures in every bite, from the big, meaty kidney beans to the soft, creamy great northern white beans and the hearty pinto beans. The final bit of greatness is the frozen spinach. It adds just the right amount of green to this dish, making it both attractive and healthy.

Did we mention this is all 100% vegan? Of course, you could use chicken broth instead of vegetable broth, but it will be absolutely delicious either way.

Vegan Three Bean Minestrone


  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 3 medium carrots, diced
  •  ¼ tsp garlic powder
  •  ¼ tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 cup frozen spinach
  • One 14-oz jar Randall Beans Pinto Beans
  • One 14-oz jar Randall Beans Great Northern Beans
  • One 14-oz jar Randall Beans Dark Red Kidney Beans
  • 4 cups vegetable broth
  • 2 cup ditalini


  1. In a large pot, heat olive oil over medium high heat. Add onion, celery and carrots and saute until soft, about five minutes. Stir in garlic powder, dried thyme, salt and pepper.
  2. Add Randall Beans, frozen spinach and vegetable broth and bring to a boil. Add the ditalini and lower the heat, simmering for 25 minutes. Serve immediately.
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Are you hungry yet? Head out to the store, and look for Randall’s Great Northern White Beans to make this dish tonight.