Description
This Winter Vegetable Minestrone with White Beans is a hearty and comforting soup perfect for colder months. Packed with a variety of root vegetables, nutritious white beans, and tender pasta, it combines savory herbs and a flavorful vegetable broth base to create a warming and satisfying meal. This recipe is easy to prepare on the stovetop and can be garnished with fresh parsley and Parmesan cheese for added richness.
Ingredients
Scale
Vegetables
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small fennel bulb, diced (optional)
- 2 medium parsnips, diced
- 2 cups diced butternut squash
- 2 cups chopped savoy cabbage or kale
- 2 cloves garlic, minced
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Other Ingredients
- 2 tablespoons olive oil
- 1 (14.5 ounce) can diced tomatoes with juice
- 6 cups vegetable broth
- 1 (15 ounce) can white beans (cannellini or Great Northern), drained and rinsed
- 1 cup small pasta (ditalini, elbow, or small shells)
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese, for serving (optional)
Instructions
- Sauté Mirepoix: Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, celery, and fennel if using. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Incorporate Root Vegetables and Garlic: Add the diced parsnips, butternut squash, and minced garlic to the pot. Cook for an additional 3 minutes, stirring occasionally.
- Bloom Spices: Stir in the dried oregano, thyme, rosemary, bay leaf, salt, and freshly ground black pepper. Cook for 1 minute to release the aromas of the herbs and spices.
- Simmer Broth Base: Pour in the canned diced tomatoes with their juice and the vegetable broth. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer gently for 15 minutes to allow the flavors to meld.
- Cook Beans and Pasta: Add the chopped savoy cabbage or kale, the drained and rinsed white beans, and the small pasta to the pot. Continue simmering uncovered for 10 to 12 minutes, stirring occasionally, until the pasta and vegetables are tender.
- Final Seasoning: Remove and discard the bay leaf. Taste the soup and adjust the salt and pepper as necessary to suit your preferences.
- Serve: Stir in the chopped fresh parsley. Ladle the minestrone into bowls and serve with grated Parmesan cheese on top if desired.
Notes
- Fennel is optional but adds a subtle licorice flavor that complements the root vegetables well.
- You can substitute kale for savoy cabbage or vice versa depending on preference or availability.
- For a gluten-free version, use gluten-free pasta or omit the pasta altogether and increase beans or vegetables.
- Leftovers reheat well and often taste better the next day as the flavors continue to develop.
- For added protein, consider topping with grilled chicken or sausage, though this will alter the vegetarian status.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Winter minestrone soup, white beans, vegetable soup, vegetarian minestrone, Italian soup, healthy soup recipe, comfort food
