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Winter Minestrone

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A warm, hearty soup filled with root vegetables, leafy greens, beans, and small pasta, perfect for cold nights.

Ingredients

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  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 medium potatoes, peeled and diced (or 1 sweet potato)
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable stock (low-sodium)
  • 1 can (15 oz) cannellini or great northern beans, drained and rinsed
  • 1 cup small pasta (ditalini, small shells, or elbow)
  • 2 cups chopped kale or Swiss chard, stems removed
  • 1 tsp dried thyme (or 1 tbsp chopped fresh)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley and grated Parmesan for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 7–8 minutes.
  2. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add diced potatoes and canned tomatoes with their juices. Stir to combine.
  4. Pour in the vegetable stock. Add thyme and bay leaf. Bring to a boil, then lower heat and simmer for 15 minutes.
  5. Add beans and pasta. Cook until pasta is al dente, about 8–12 minutes depending on shape.
  6. Stir in chopped kale and simmer for 2–3 minutes until wilted. Remove bay leaf.
  7. Taste and season with salt and pepper. Ladle into bowls and top with parsley and Parmesan if you like.

Notes

You can make it vegetarian or add a little grated cheese at the end for extra richness. For a gluten-free option, swap the pasta for gluten-free shapes or use more beans and squash.

Nutrition

Find it online: https://recipesunfolded.com/winter-minestrone/

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