Winter Minestrone
Winter Minestrone
Ingredients
- 1 swirl olive oil, to cover bottom of pot
- 1 white onion, large, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 1/2 teaspoon salt, or to taste
- 1 zucchini, medium, diced
- 1 can canned white beans, standard size, drained
- 1 can canned diced tomatoes, standard size, undrained
- 1/2 cabbage, medium, chopped
- 5 cups vegetable broth
- 1 1/2 cups water
- 1 handful kale, large, roughly chopped
- 1/4 teaspoon black pepper, or to taste
- 1 cup small pasta, dry, such as ditalini
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Add a generous swirl of olive oil to a large pot or Dutch oven over medium heat, ensuring the bottom is covered.
⏱️ 1 min
- 2
Add the diced white onion and minced garlic to the pot. Sauté for 3-5 minutes until the onion is softened and translucent.
⏱️ 5 min
- 3
Add the diced celery and carrots to the pot. Stir and cook for another 5 minutes.
⏱️ 5 min
- 4
Sprinkle a moderate amount of salt over the vegetables. Add the diced zucchini and stir to combine. Cook for 3 minutes.
⏱️ 3 min
- 5
Pour in the drained white beans and the undrained diced tomatoes. Stir the mixture well to combine all ingredients.
⏱️ 2 min
- 6
Add the chopped cabbage to the pot and stir it into the vegetable mixture.
⏱️ 1 min
- 7
Pour in the vegetable broth and water. Bring the soup to a simmer.
⏱️ 5 min
- 8
Add the roughly chopped kale to the soup and stir it in. Sprinkle in the black pepper.
⏱️ 1 min
- 9
Add the dry small pasta to the pot and stir it into the soup, ensuring it is submerged. Continue to simmer until the pasta is al dente and the vegetables are tender, about 8-10 minutes.
⏱️ 10 min
- 10
Stir in the grated Parmesan cheese until well combined.
⏱️ 1 min
- 11
Serve the soup hot in bowls, garnished with fresh parsley and additional grated Parmesan cheese, if desired. Enjoy with a side of toasted bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Winter Minestrone
- 1 swirl olive oil, to cover bottom of pot
- 1 white onion, large, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 1/2 teaspoon salt, or to taste
- 1 zucchini, medium, diced
- 1 can canned white beans, standard size, drained
- 1 can canned diced tomatoes, standard size, undrained
- 1/2 cabbage, medium, chopped
- 5 cups vegetable broth
- 1 1/2 cups water
- 1 handful kale, large, roughly chopped
- 1/4 teaspoon black pepper, or to taste
- 1 cup small pasta, dry, such as ditalini
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Add a generous swirl of olive oil to a large pot or Dutch oven over medium heat, ensuring the bottom is covered.
⏱️ 1 min - 2
Add the diced white onion and minced garlic to the pot. Sauté for 3-5 minutes until the onion is softened and translucent.
⏱️ 5 min - 3
Add the diced celery and carrots to the pot. Stir and cook for another 5 minutes.
⏱️ 5 min - 4
Sprinkle a moderate amount of salt over the vegetables. Add the diced zucchini and stir to combine. Cook for 3 minutes.
⏱️ 3 min - 5
Pour in the drained white beans and the undrained diced tomatoes. Stir the mixture well to combine all ingredients.
⏱️ 2 min - 6
Add the chopped cabbage to the pot and stir it into the vegetable mixture.
⏱️ 1 min - 7
Pour in the vegetable broth and water. Bring the soup to a simmer.
⏱️ 5 min - 8
Add the roughly chopped kale to the soup and stir it in. Sprinkle in the black pepper.
⏱️ 1 min - 9
Add the dry small pasta to the pot and stir it into the soup, ensuring it is submerged. Continue to simmer until the pasta is al dente and the vegetables are tender, about 8-10 minutes.
⏱️ 10 min - 10
Stir in the grated Parmesan cheese until well combined.
⏱️ 1 min - 11
Serve the soup hot in bowls, garnished with fresh parsley and additional grated Parmesan cheese, if desired. Enjoy with a side of toasted bread.
⏱️ 1 min