Italian Winter Soup
Cozy up on chilly evenings with a hearty bowl of Italian Winter Soup, a nourishing one-pot wonder bursting with wholesome ingredients and comforting flavors. This rustic soup combines tender cannellini beans, vitamin-rich kale, and al dente pasta in a savory vegetable broth infused with aromatic herbs like oregano and thyme. A medley of sautéed onions, carrots, and celery forms the flavor-packed base, while crushed tomatoes add a rich, tangy depth. Perfect for meal prep, this vibrant, veggie-loaded soup is ready in under an hour and can be customized with a sprinkle of Parmesan and fresh parsley. Whether you're craving a warming winter dinner or an easy crowd-pleaser, this delightful recipe delivers on both comfort and nutrition.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 6 cups vegetable broth
- 4 cups kale, stems removed and roughly chopped
- 15 ounces canned cannellini beans, drained and rinsed
- 1 cup small pasta (e.g. ditalini or elbow macaroni)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Parmesan cheese, grated (optional for serving)
- fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the crushed tomatoes, vegetable broth, dried thyme, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes to allow the flavors to meld.
Add the kale and cannellini beans to the pot. Cook for an additional 10 minutes until the kale is tender.
In a separate pot, cook the pasta according to the package instructions until al dente. Drain and set aside.
Once the soup is fully cooked, stir in the cooked pasta and heat through for 2-3 minutes.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, topped with grated Parmesan cheese and chopped fresh parsley if desired.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 6578 mg | 286% | |
| Total Carbohydrate | 397.1 g | 144% | |
| Dietary Fiber | 65.6 g | 234% | |
| Total Sugars | 63.7 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1139 mg | 88% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 7936 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
