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Winter Minestrone Recipe

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4.4 from 77 reviews

A hearty and comforting Winter Minestrone soup packed with vegetables, beans, and pasta, simmered slowly to meld rich flavors perfect for cold weather meals.

  • Total Time: 1 hour
  • Yield: 10 servings

Ingredients

Vegetables & Aromatics

  • 2 tablespoons olive oil
  • 3 celery stalks, diced
  • 2 medium carrots, diced
  • 1 large yellow onion, diced
  • 5 garlic cloves, minced
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste

Soup Base & Add-ins

  • 1 (14-ounce) can diced fire roasted tomatoes, drained
  • 4 cups (12 oz) thinly sliced green cabbage
  • 3 cups vegetable broth
  • 3 cups water
  • 1 cup ditalini pasta (about 4 oz)
  • 1 (14-ounce) can cannellini beans, drained and rinsed
  • ¼ cup pesto

Instructions

  1. Heat the oil and cook vegetables: Heat the olive oil in a large pot over medium heat. Add the diced celery, carrots, onion, dried rosemary, and a pinch of salt. Cook, stirring occasionally, for about 12 minutes until the vegetables are softened.
  2. Add garlic and tomatoes: Stir in the minced garlic and cook for 1 minute. Then add the drained diced fire roasted tomatoes and cook for an additional 2 minutes to meld the flavors.
  3. Add cabbage and liquids: Add the thinly sliced green cabbage to the pot and stir until it starts to wilt, about 3 minutes. Pour in the vegetable broth and water and bring the soup to a simmer. Allow to simmer for 10 minutes.
  4. Cook pasta and beans: Add the ditalini pasta and drained cannellini beans to the simmering soup. Cook for 7 to 8 minutes, stirring occasionally to prevent the pasta from sticking.
  5. Rest and serve: Remove the pot from heat and let the soup sit for 5 minutes to allow the pasta to finish cooking and the flavors to blend. Ladle the minestrone into bowls and top each serving with a spoonful of pesto.

Notes

  • Using fire roasted tomatoes adds a smoky depth to the soup, but regular diced tomatoes can be used as a substitute.
  • The resting time off the heat helps ensure the pasta reaches perfect tenderness without becoming mushy.
  • You can substitute ditalini pasta with any small pasta shape like elbow macaroni or small shells.
  • For vegan versions, make sure the pesto does not contain cheese or use a vegan pesto alternative.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for up to a month.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/winter-minestrone-recipe/