Winter Minestrone Soup

Benjamin

Winter Minestrone Soup

A hearty and comforting winter minestrone soup packed with seasonal vegetables and beans, perfect for cozy family 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 yellow onion diced
2 medium carrots peeled and sliced into half moons
2 celery stalks chopped
1 small butternut squash peeled and cubed
3 cloves garlic minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups high quality vegetable broth
1 can (15 oz) cannellini beans rinsed and drained
1 can (15 oz) diced tomatoes with juices
1 cup dry ditalini or small shell pasta
2 cups chopped kale or swiss chard
Salt and black pepper to taste
1 parmesan rind optional

Garnish

Fresh parsley grated
Parmesan cheese
Basil pesto dollop

Equipment

Large Dutch oven or heavy bottomed stockpot
Wooden spoon

Method

Sauté the Aromatics

Build the Flavor Base

The Simmer Phase

Add Beans and Pasta

Final Greens

Season and Serve

Notes

To get the best results with your Winter Minestrone Soup, I highly recommend not overcooking the pasta. If you plan on having leftovers, you might even want to cook the pasta separately and add it to individual bowls to prevent it from soaking up all the broth overnight. This is a trick I learned while making my authentic homemade wonton soup recipe where texture is everything.