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A delicious addition to a holiday menu or a hearty one-pot meal on a winter night, this comforting white minestrone is full of vegetables and fresh herbs. Top with chopped roasted red peppers for a pretty color contrast.


  • 1 medium turnip, peeled and cut into ½-inch dice (2 cups)
  • 1 small onion, cut into ¼-inch dice (1 cup)
  • 1 cup mushrooms, cut into ½-inch dice
  • 2 teaspoons fresh garlic, minced (4 cloves)
  • 2 cups cauliflower, cut into ½-inch florets
  • 1 medium zucchini, cut into ½-inch dice (1 cup)
  • 1 (15-ounce) can white beans, rinsed and drained (1½ cups)
  • 1 cup whole grain macaroni
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon Italian seasoning
  • 2 tablespoons apple cider vinegar
  • Sea salt
  • Freshly ground black pepper
  • 1 roasted red pepper (from the jar), cut into ¼-inch dice, for garnish


  1. Sauté turnips, onions, mushrooms, and garlic in a soup pot over medium low heat, stirring frequently, until onions start to turn golden brown, about 10 minutes. (There is no need to add water; the mushrooms will release enough liquid to prevent sticking.)
  2. Add the cauliflower, zucchini, beans, macaroni, sage, parsley, Italian seasoning, and 4 cups of water; cook for 10 minutes until the macaroni is al dente.
  3. Add the vinegar, and salt and pepper to taste. Cook for 5 minutes longer, until the flavors merge. Add more water if the soup gets too thick.
  4. Serve soup hot, garnished with chopped roasted peppers.

Comments (2)

(5 from 2 votes)
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Linda2 years ago
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Really delicious and easy– have all the ingredients on hand this time of year so was quick to put together.

I did add more liquid–used vegetable stock and water .

Definitely adding this one to our growing ” do again” list !

Allyson2 years ago
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This is very hearty soup!!! And so good! I realized I have never had a turnip before, and the taste was delicious!! The depth of flavors in this soup is wonderful! Definitely make a batch for those colder days.

I did make the pasta noodles in a different pot, because I wasn’t sure how they would hold up for leftovers and re-heating.


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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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