Winter Minestrone
Cozy up this season with a hearty bowl of Winter Minestrone, the ultimate cold-weather comfort food packed with vibrant vegetables, tender pasta, and protein-rich cannellini beans. This one-pot wonder features a medley of carrots, zucchini, kale, and green beans simmered in a savory tomato-based broth enriched with aromatic thyme and the optional addition of a Parmesan rind for extra depth. Finished with a sprinkle of fresh parsley and a generous grating of Parmesan cheese, this classic Italian soup is as wholesome as it is satisfying. Perfect for meal prep or feeding a crowd, this easy-to-make recipe pairs beautifully with crusty bread for a nourishing and delicious winter meal. Whether you're craving something hearty or looking to enjoy seasonal produce, this Winter Minestrone will warm you from the inside out in just over an hour!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 pieces garlic cloves, minced
- 1 large Russet potato, peeled and diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 3 cups kale, roughly chopped
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can cannellini beans, drained and rinsed
- 6 cups vegetable or chicken stock
- 1 cup small pasta (e.g., ditalini or macaroni)
- 1 piece Parmesan cheese rind (optional)
- 3 pieces fresh thyme sprigs
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.25 cup Parmesan cheese, grated (for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potato, zucchini, green beans, and kale to the pot. Stir well to combine.
Pour in the canned diced tomatoes with their juices, cannellini beans, and vegetable or chicken stock.
Add the Parmesan cheese rind (if using), thyme sprigs, and bay leaf for added depth of flavor.
Season the soup with salt and black pepper to taste.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the vegetables are tender.
Meanwhile, cook the pasta in a separate pot according to the package instructions. Drain and set aside.
Remove the Parmesan rind, thyme sprigs, and bay leaf from the soup.
Stir in the cooked pasta and let it warm through for 2-3 minutes.
Taste the soup and adjust the seasoning with additional salt and black pepper, if needed.
Ladle the soup into bowls and garnish each serving with freshly chopped parsley and grated Parmesan cheese.
Serve hot with crusty bread for a complete, warming meal.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 9628 mg | 419% | |
| Total Carbohydrate | 388.3 g | 141% | |
| Dietary Fiber | 63.5 g | 227% | |
| Total Sugars | 53.7 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2153 mg | 166% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 7490 mg | 159% | |
*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.
