Winter Vegetable Minestrone (Print version)

A warming dish combining winter vegetables, beans, and pasta in a flavorful broth.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 small parsnip, peeled and diced
07 - 1 small turnip, peeled and diced
08 - 1 small leek, cleaned and sliced
09 - 2 cups chopped savoy cabbage
10 - 1 medium potato, peeled and diced
11 - 1 medium zucchini, diced
12 - 1 can (14 oz) diced tomatoes with juices

→ Beans & Pasta

13 - 1 can (15 oz) cannellini beans, drained and rinsed
14 - 3/4 cup small pasta (ditalini or elbow macaroni)

→ Liquids & Seasoning

15 - 6 cups vegetable broth
16 - 1 bay leaf
17 - 1 teaspoon dried thyme
18 - 1/2 teaspoon dried oregano
19 - Salt and pepper to taste

→ Garnish (optional)

20 - Fresh parsley, chopped
21 - Grated Parmesan cheese (omit for vegan)

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic; sauté for 3 minutes until softened.
02 - Add carrots, celery, parsnip, turnip, leek, savoy cabbage, and potato. Cook for 5 to 7 minutes, stirring occasionally.
03 - Stir in diced zucchini and cook for an additional 2 minutes.
04 - Pour in diced tomatoes with juices, vegetable broth, bay leaf, dried thyme, and oregano. Stir to combine.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are tender.
06 - Incorporate cannellini beans and small pasta. Simmer for 8 to 10 minutes until pasta reaches al dente texture.
07 - Remove bay leaf. Season with salt and pepper to taste.
08 - Ladle soup into bowls. Garnish with chopped parsley and grated Parmesan if desired. Serve hot.

# Expert Advice:

01 -
  • This soup feels like sharing a cozy secret with a close friend, packing so much warmth and comfort without any fuss
  • The way the vegetables and beans meld together makes it a go-to favorite whenever chilly days hit
02 -
  • Don&t rush the sautéing of your onions and garlic; their slow softening creates the flavor foundation that makes this soup sing
  • The discovery that adding pasta at the very end keeps the texture just right and prevents it from absorbing all your broth
03 -
  • Don&t overcook the pasta; it should be al dente as it will continue to soften when sitting
  • Adding a Parmesan rind while simmering infuses the soup with a subtle umami note that transforms the taste

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