Winter Minestrone Soup

Benjamin

Winter Minestrone Soup

A comforting and nutrient-dense soup packed with vegetables, beans, and pasta, perfect for cozy winter meals.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

Vegetables

2 tablespoons extra virgin olive oil
1 large onion diced
2 carrots peeled and sliced into half moons
2 stalks celery diced
1 small butternut squash peeled and cubed
3 cloves garlic minced

Seasonings

1 teaspoon dried oregano
1 can crushed tomatoes 28 ounces
6 cups high quality vegetable or chicken broth

Pasta and Greens

1 can cannellini beans drained and rinsed
1 cup dry ditalini or small shell pasta
2 cups chopped kale or Swiss chard

Finishing Touches

1 tablespoon lemon juice
salt and black pepper to taste
freshly grated Parmesan cheese for serving

Equipment

Large pot
Wooden spoon

Method

Step 1: Sauté Vegetables

Step 2: Add Aromatics

Step 3: Simmer the Soup

Step 4: Add Pasta and Beans

Step 5: Finish with Greens and Lemon

Step 6: Serve

Notes

This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. When reheating, you might need to add a splash of broth or water to bring it back to your desired consistency. You can also freeze this soup for up to 3 months but recommend leaving the pasta out if you plan to freeze it, adding fresh pasta when reheating the base.