Winter Vegetable Minestrone Soup (Printable)
A hearty blend of winter vegetables, beans, and pasta in a savory tomato broth.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 parsnips, peeled and diced
06 - 1 small turnip, peeled and diced
07 - 2 cups chopped savoy cabbage
08 - 2 garlic cloves, minced
09 - 1 medium potato, peeled and diced
10 - 1 zucchini, diced
→ Liquids & Tomatoes
11 - 1 (14 oz) can diced tomatoes
12 - 6 cups vegetable broth
→ Beans & Pasta
13 - 1 (14 oz) can cannellini beans, drained and rinsed
14 - 3.5 oz small pasta (ditalini or elbow macaroni)
→ Herbs & Seasonings
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried thyme
17 - 1 bay leaf
18 - Salt and freshly ground black pepper, to taste
19 - 2 tablespoons chopped fresh parsley
→ Optional Garnishes
20 - Grated Parmesan cheese (omit for vegan option)
21 - Extra virgin olive oil, for drizzling
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables soften.
02 - Stir in parsnips, turnip, and chopped savoy cabbage. Cook for an additional 5 minutes, stirring occasionally.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Mix in diced potatoes, zucchini, canned tomatoes with juices, vegetable broth, dried oregano, thyme, and bay leaf. Bring to a boil.
05 - Reduce heat, cover, and let simmer for 20 minutes until vegetables are tender.
06 - Stir in drained cannellini beans and pasta. Simmer uncovered for 10 to 12 minutes, stirring occasionally until pasta reaches al dente texture.
07 - Remove bay leaf. Taste and adjust salt and freshly ground black pepper as needed.
08 - Stir in chopped fresh parsley before serving.
09 - Ladle soup into bowls. Garnish with grated Parmesan and a drizzle of extra virgin olive oil if desired.
# Expert Advice:
01 -
- It's the kind of soup that tastes like a warm hug on the coldest winter days
- Loaded with seasonal vegetables that make you feel like you're eating something truly nourishing
- Comes together in just an hour, but tastes like it simmered all day long
02 -
- Don't skip the bay leaf; it does more work than you'd think, quietly transforming the entire pot
- Taste the broth before you add the pasta; this is your moment to adjust seasonings when there's time for flavors to develop
- The soup will thicken as it sits and cools, so don't worry if it looks slightly thin when you first finish it
03 -
- Dice all your vegetables fairly uniform in size; they'll cook at the same rate and the soup will look more intentional
- Don't rush the initial vegetable sauté; those first 10 minutes of gentle cooking are where most of the flavor magic happens
- If you're making this ahead, cook the pasta just slightly under al dente since it continues to soften in the refrigerator