Winter White Bean Minestrone

| | Makes 6 cups


  • 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

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. 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.

Photo by LA Food Photography