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Winter Minestrone Soup

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This hearty and comforting minestrone is packed with seasonal winter vegetables, beans, and pasta, simmered in a rich tomato broth. Perfect for warming up on chilly days, this nourishing soup is both healthy and satisfying!

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled & chopped
  • 2 celery stalks, chopped
  • 1 small zucchini, chopped
  • 1 small sweet potato, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained & rinsed
  • ½ cup small pasta (ditalini or elbow)
  • 2 cups kale or Swiss chard, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes (optional, for heat)

For Serving (Optional):

  • Grated Parmesan cheese 🧀
  • Fresh basil or parsley 🌿
  • Crusty bread 🥖

Instructions

1. Sauté the Vegetables

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrots, and celery, and sauté for 5 minutes until softened.

2. Simmer the Soup

  1. Stir in zucchini, sweet potato, diced tomatoes, broth, oregano, basil, salt, pepper, and red pepper flakes.
  2. Bring to a boil, then reduce heat and let simmer for 20 minutes until vegetables are tender.

3. Add the Pasta & Beans

  1. Stir in cannellini beans and pasta.
  2. Cook for 8-10 minutes, until the pasta is tender.

4. Finish with Greens

  1. Stir in kale or Swiss chard and simmer for 2 more minutes until wilted.

5. Serve & Enjoy

  • Ladle into bowls and top with Parmesan, fresh herbs, and crusty bread!

Notes

  • Make it vegan: Omit Parmesan or use nutritional yeast.
  • Gluten-free option: Swap pasta for quinoa or brown rice.
  • Meal prep tip: Soup thickens over time—add extra broth when reheating.

Find it online: https://ukfinda.com/winter-minestrone-soup/