Description
A comforting and hearty Winter Minestrone Soup recipe that is packed with vegetables, beans, and pasta in a flavorful broth, topped with Parmesan and fresh parsley.
Ingredients
Scale
Broth:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
Veggies and Beans:
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 2 cups chopped butternut squash
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 2 cups chopped kale or Swiss chard
Seasonings and Others:
- 1/2 cup small pasta (like ditalini)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese for serving
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil, sauté onion until soft, then add garlic, carrots, and celery.
- Add Veggies: Stir in zucchini, squash, tomatoes, beans, broth, thyme, oregano, bay leaf, salt, and pepper.
- Simmer: Bring to a boil, then simmer for 15 minutes.
- Add Pasta and Greens: Add pasta and kale, cook for 10-12 minutes until tender.
- Finish: Remove bay leaf, adjust seasoning, then serve topped with Parmesan and parsley.
Notes
- For a heartier soup, add cooked Italian sausage or pancetta.
- Make it vegan by skipping the Parmesan or using a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg
