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–+ servings
Winter Minestrone

Warm Up with Our Hearty Winter Minestrone Delight

Enjoy a comforting bowl of Hearty Winter Minestrone packed with vibrant veggies and nutritious beans, perfect for cold winter days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra-Virgin Olive Oil Adds richness and depth of flavor
  • 4 ounces Pancetta Can be omitted for a vegan version
  • 1 medium Onion Use yellow or white onion for the best flavor
  • 2 ribs Celery Chopped
  • 1 large Carrot Diced
  • 3 cloves Garlic Minced
  • 2 leaves Bay Leaves Remember to remove before serving
  • 6 cups Beef Stock For a vegan option, replace with vegetable broth
  • 1 cup Water
For the Heartiness
  • 1 can (14-ounce) Diced Tomatoes Canned
  • 2 cups Beans Mixed (e.g., Roman, Red Kidney, Cannellini)
  • 1 medium Potato Diced
  • 1 piece Parmigiano-Reggiano Rind Can be omitted if unavailable
For Flavor
  • 1 tablespoon Kosher Salt Adjust to taste
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 to taste Black Pepper
For the Greens and Pasta
  • 2 cups Finely Chopped Kale or Spinach Any dark leafy greens can be substituted
  • 1 cup Short Dry Pasta (e.g., Ditalini)
Optional Garnishes
  • 1 tablespoon Extra-virgin Olive Oil For drizzling on top
  • 1/4 cup Grated Parmigiano-Reggiano Optional for a vegan version
  • 2 tablespoons Fresh Italian Parsley Chopped

Equipment

  • large pot

Method
 

Cooking Steps
  1. Heat the oil in a large pot over medium heat. Add diced pancetta and cook for about 5 minutes until golden and crispy.
  2. Remove the pancetta, leaving the fat. Add diced onion, chopped celery, and diced carrot. Sauté for about 10 minutes until softened.
  3. Stir in minced garlic and bay leaves, cooking for 1 minute.
  4. Add beef stock, water, diced tomatoes, mixed beans, diced potato, pancetta, and seasonings. Bring to a boil.
  5. Reduce heat and simmer for 20 minutes to meld the flavors.
  6. Stir in chopped kale and pasta, cooking for an additional 15 minutes until pasta is al dente.
  7. Remove bay leaves and cheese rind. Serve hot garnished with olive oil, grated cheese, and parsley.
  8. Pair with crusty bread or fresh salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 800mgPotassium: 800mgFiber: 12gSugar: 7gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

For deeper flavors, let the soup sit overnight in the refrigerator. Adjust seasonings before serving.

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