Three bean spring minestrone served in a bowl

Three bean spring minestrone

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 15 mins


Serves 3

Enjoy this three bean minestrone soup as a healthy lunch or supper. Full of protein, it will keep you going through the day and contains 3 of your 5-a-day

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal367
  • fat14g
  • saturates4g
  • carbs29g
  • sugars8g
  • fibre18g
  • protein22g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 banana shallot, chopped
  • 1 fennel bulb, thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 2 garlic cloves, chopped
  • 400g can cannellini beans
  • 400g can borlotti beans
  • 700ml vegetable stock
  • 100g green beans, chopped
  • rind of a vegetarian hard cheese, plus 30g, grated
  • 150g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • handful basil leaves, torn to serve


  1. Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.

  2. Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
14th May, 2018
Tastes lovely and very quick to make. I used a normal onion instead of the shallot and left out the fennel bulb.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?