Winter Minestrone Very Delicious and Hardy
Warm up on chilly days with this Winter Minestrone, a hearty and delicious soup brimming with wholesome ingredients perfect for the season. Loaded with tender vegetables like carrots, zucchini, and kale, along with creamy cannellini beans, this Italian-inspired dish is simmered in a fragrant blend of vegetable broth, herbs, and optional Parmesan rind for an extra depth of flavor. Toss in some ditalini pasta for added comfort and texture, and serve it steaming hot with a garnish of fresh parsley and grated Parmesan. Whether paired with crusty bread or enjoyed on its own, this cozy bowl of goodness is easy to prepare, nutrient-packed, and perfect for feeding a crowd. Winter Minestrone is everything you need to stay warm and satisfied this season!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1 medium russet potato, peeled and diced
- 1 medium zucchini, diced
- 14.5 ounces canned diced tomatoes with juice
- 15 ounces canned cannellini beans, rinsed and drained
- 6 cups low-sodium vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 4 cups kale, stems removed and chopped
- 1 Parmesan rind (optional)
- to taste kosher salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- optional grated Parmesan cheese (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potato, zucchini, canned tomatoes with juice, and cannellini beans. Stir to combine.
Pour in the vegetable broth and water. Stir in the dried oregano, dried thyme, and bay leaf. Add the Parmesan rind if using.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the vegetables are tender.
Stir in the small pasta and kale. Continue to simmer, uncovered, for an additional 10–12 minutes, or until the pasta is al dente and the kale is wilted.
Remove the Parmesan rind and bay leaf from the pot. Season the soup with kosher salt and black pepper to taste.
Ladle the soup into bowls. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.
Serve the Winter Minestrone hot with crusty bread on the side. Enjoy!
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3067 mg | 133% | |
| Total Carbohydrate | 381.3 g | 139% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 50.4 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1253 mg | 96% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 8170 mg | 174% | |
*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.
