Winter Minestrone Soup
A rich and creamy winter soup packed with fresh veggies and hearty beans, perfect for cozying up on cold days.
Ingredients
Base Ingredients
- 2 tablespoons Olive Oil For sautéing the vegetables.
- 1 medium Onion, chopped Brings a savory base flavor.
- 2 medium Carrots, chopped Adds sweetness and color.
- 2 stalks Celery, chopped Provides crunch.
- 3 cloves Garlic, minced Elevates flavors.
- 1 medium Butternut Squash, cubed Gives creaminess and sweetness.
- 1 medium Zucchini, diced Adds texture.
- 1 can Diced Tomatoes Adds acidity and flavor depth.
- 4 cups Chicken or Vegetable Stock The heart of the soup.
- 1 can Cannellini Beans, drained Adds creaminess and protein.
- 2 cups Kale, chopped Nutrient-rich green.
- 1 cup Ditalini Pasta Perfectly complements the soup.
- 1 piece Parmesan Rind, optional Infuses umami flavor.
- Salt and Pepper to taste Essential for flavor.
For Serving
- 1/2 cup Grated Parmesan Adds a fresh, savory finish.
- 2 tablespoons Fresh Parsley, chopped Garnishing.
Instructions
Preparation
- Gather all your ingredients on a clean workspace.
- Chop the onion, carrots, and celery into small, even pieces.
- Mince the garlic finely.
- Cube the butternut squash into bite-sized chunks and dice the zucchini.
- Open the cans of diced tomatoes and cannellini beans, draining the beans if needed.
- Rinse the kale and chop it into smaller ribbons.
Cooking
- In a large soup pot, heat the olive oil over medium heat until shimmering.
- Add the chopped onion and sauté for about 3 minutes until it softens.
- Toss in the carrots, celery, and garlic, cooking for another 5 minutes until fragrant.
- Stir in the butternut squash and zucchini, letting them cook for about 5 minutes.
- Pour in the diced tomatoes and stock, then add the cannellini beans and Parmesan rind if using.
- Season with salt and pepper, and bring to a gentle boil.
- Add the ditalini pasta, cooking according to package instructions until al dente, usually about 8–10 minutes.
- Finally, stir in the chopped kale and cook for an additional 2–3 minutes until it’s vibrant green and tender.
Serving
- Ladle the soup into bowls, making sure to get a good mix of beans, vegetables, and pasta in each serving.
- Sprinkle with grated Parmesan cheese and fresh parsley for that perfect final touch.
- Drizzle a bit of olive oil on top for added flavor.
- Serve hot with crusty bread on the side for dipping.
Notes
Use fresh ingredients for best flavor. Adjust seasoning throughout cooking. Store leftovers for up to 5 days in the refrigerator or freeze for up to 3 months.