Winter Minestrone

Cozy up this season with a hearty bowl of Winter Minestrone, the ultimate cold-weather comfort food packed with vibrant vegetables, tender pasta, and protein-rich cannellini beans. This one-pot wonder features a medley of carrots, zucchini, kale, and green beans simmered in a savory tomato-based broth enriched with aromatic thyme and the optional addition of a Parmesan rind for extra depth. Finished with a sprinkle of fresh parsley and a generous grating of Parmesan cheese, this classic Italian soup is as wholesome as it is satisfying. Perfect for meal prep or feeding a crowd, this easy-to-make recipe pairs beautifully with crusty bread for a nourishing and delicious winter meal. Whether you're craving something hearty or looking to enjoy seasonal produce, this Winter Minestrone will warm you from the inside out in just over an hour!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 3 pieces garlic cloves, minced
• 1 large Russet potato, peeled and diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 3 cups kale, roughly chopped
• 1 14-ounce can canned diced tomatoes
• 1 15-ounce can cannellini beans, drained and rinsed
• 6 cups vegetable or chicken stock
• 1 cup small pasta (e.g., ditalini or macaroni)
• 1 piece Parmesan cheese rind (optional)
• 3 pieces fresh thyme sprigs
• 1 piece bay leaf
• 2 tablespoons fresh parsley, chopped (for garnish)
• 0.25 cup Parmesan cheese, grated (for garnish)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the diced potato, zucchini, green beans, and kale to the pot. Stir well to combine.

Step 5

Pour in the canned diced tomatoes with their juices, cannellini beans, and vegetable or chicken stock.

Step 6

Add the Parmesan cheese rind (if using), thyme sprigs, and bay leaf for added depth of flavor.

Step 7

Season the soup with salt and black pepper to taste.

Step 8

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the vegetables are tender.

Step 9

Meanwhile, cook the pasta in a separate pot according to the package instructions. Drain and set aside.

Step 10

Remove the Parmesan rind, thyme sprigs, and bay leaf from the soup.

Step 11

Stir in the cooked pasta and let it warm through for 2-3 minutes.

Step 12

Taste the soup and adjust the seasoning with additional salt and black pepper, if needed.

Step 13

Ladle the soup into bowls and garnish each serving with freshly chopped parsley and grated Parmesan cheese.

Step 14

Serve hot with crusty bread for a complete, warming meal.

Nutrition Facts

Serving size	(3982.8g)

Amount per serving	% Daily Value*
Calories	2768.2

Total Fat 89.0g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 7.4g
Cholesterol 75.6mg	0%
Sodium 9627.6mg	0%
Total Carbohydrate 388.3g	0%
Dietary Fiber 63.5g	0%
Total Sugars 53.7g
Protein 120.5g	0%

Vitamin D 0IU	0%
Calcium 2152.9mg	0%
Iron 23.5mg	0%
Potassium 7490.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 17.0%

Carbs: 54.8%