Winter Minestrone
A comforting one-pot soup filled with winter vegetables, beans, and pasta, perfect for cold evenings.
Ingredients
Aromatics
- 1 tablespoon olive oil extra-virgin for finishing if desired
- 1 onion, chopped (yellow or sweet)
- 2 cloves garlic, minced
Vegetables
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced or winter squash for a heartier bowl
- 1 cup green beans, trimmed and chopped
- 1 spinach or kale (remove stems; kale will be sturdier)
Canned Goods
- 1 can (14 oz) diced tomatoes (fire-roasted works for extra depth)
- 4 cups vegetable broth (substitute low-sodium if watching salt)
- 1 can (15 oz) cannellini beans, drained and rinsed (or any white bean)
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Pasta
- 1 cup pasta (small shapes like ditalini or elbow)
For Serving
- Parmesan cheese for serving (optional; use vegan parm to keep dairy-free)
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant (about 4–5 minutes).
- Add the diced carrots and celery. Cook for another 5 minutes until they soften.
- Stir in the diced zucchini and chopped green beans. Cook for 2–3 minutes.
- Pour in the diced tomatoes and vegetable broth. Add the oregano, thyme, and a pinch of salt and pepper. Stir to combine.
Cooking
- Bring the soup to a boil, then reduce heat and let it simmer gently for 20 minutes.
- Add the spinach or kale and drained cannellini beans. Stir in the pasta.
- Cook until the pasta is al dente, usually 8–10 minutes depending on the shape. Adjust seasoning.
Serving
- Ladle into bowls and top with grated Parmesan if desired. Serve immediately.
Notes
For deeper flavor, toss in a Parmesan rind with the simmering broth. Serve with crusty bread or a bright salad.