French-Braised Minestrone with Italian Beans and Truffle Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A French-style minestrone with Italian cannellini beans, elevated with truffle oil and a velvety vegetable broth. This French-inspired soup recipe (vegetarian), ready in about 60 minutes, layers vegetables (carrots, zucchini, celery), cannellini beans, vegetable broth into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 160 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups chopped vegetables (carrots, zucchini, celery)
• 1 cup cannellini beans
• 4 cups vegetable broth
• 1 tbsp truffle oil
• 2 bay leaves
• 1/2 cup cooked pasta

Instructions

1. Step 1: Heat 1 tbsp truffle oil in a large pot over medium heat until shimmering but not smoking. Add 2 cups chopped vegetables (carrots, zucchini, celery), diced into 1/2-inch cubes for even cooking, and sauté for 5-7 minutes until softened and fragrant, stirring occasionally. Tip: Avoid overcrowding the pot to ensure even browning.
2. Step 2: Add 4 cups vegetable broth, 1 cup cannellini beans (drained if canned), and 2 bay leaves to the pot. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally. The vegetables should soften completely, and the broth should reduce by about half, leaving a rich, slightly thickened base.
3. Step 3: After 30 minutes, stir in 1/2 cup cooked pasta (such as ditalini or small shells) and season with salt and pepper to taste. Cook for 2-3 minutes until the pasta absorbs some of the broth’s flavor and the mixture thickens slightly. Remove from heat and serve immediately, garnished with freshly grated Parmesan cheese. Tip: Add Parmesan off the heat to prevent it from clumping or burning.