Winter Minestrone Giada De Laurentiis
Cozy up with a bowl of Giada De Laurentiis’ hearty Winter Minestrone, a comforting classic elevated with wholesome ingredients and vibrant flavors. This soul-warming Italian soup combines tender vegetables like kale, zucchini, and carrots with creamy cannellini beans, savory Parmesan rind, and aromatic herbs like thyme and oregano. Simmered in a rich broth, this winter minestrone is finished with al dente pasta for added heartiness and topped with freshly grated Parmesan for a burst of umami. Ready in just an hour, this one-pot wonder is a perfect weeknight dinner or meal prep option, serving six generously. Serve it with crusty bread for the ultimate cold-weather treat. Ideal for those searching for “easy minestrone soup recipe” or “healthy winter soup ideas,” this nutrient-packed dish is sure to please!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 2 medium Carrot, chopped
- 2 Celery stalk, chopped
- 2 Garlic cloves, minced
- 1 bunch Kale or Swiss chard, chopped
- 1 medium Zucchini, chopped
- 1 15-ounce can Diced tomatoes (canned)
- 1 15-ounce can Cannellini beans (canned), drained and rinsed
- 4 cups Chicken or vegetable broth
- 1 cup Water
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 cup Small pasta (e.g., ditalini)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Parmesan rind (optional)
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Grated Parmesan cheese, for serving
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrot, and celery. Cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped kale (or Swiss chard) and zucchini, stirring to combine. Cook for another 2-3 minutes until slightly wilted.
Pour in the diced tomatoes with their juices, cannellini beans, chicken or vegetable broth, and water.
Stir in the dried thyme, dried oregano, salt, and black pepper. If using, add the Parmesan rind for added flavor.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 20 minutes, stirring occasionally.
Add the pasta to the pot and cook until tender, about 8-10 minutes.
Remove the Parmesan rind (if used) and stir in the fresh parsley.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and top with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 8794 mg | 382% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 32.6 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2432 mg | 187% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5381 mg | 114% | |
*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.
