This Winter Minestrone Soup is the ultimate cozy comfort, brimming with fresh vegetables, tender pasta, and hearty beans. I make this easy soup recipe with basic pantry staples, allowing for a nourishing one pot meal that comes together in under an hour. It’s perfect for a busy weeknight dinner or a relaxing weekend lunch, filling your kitchen with the most inviting aromas.

This winter soup has been my go to for years, especially on those brisk afternoons when only a bowl of truly hearty soup will do. I first fell for minestrone during a trip to Italy, and I’ve spent countless winters perfecting this version to capture that rustic, vegetable forward essence. It pairs beautifully with a slice of crusty bread for dipping, much like my favorite roasted basil tomato soup, making it a simple yet completely satisfying vegetarian dinner. On especially cold nights, I love serving it alongside a warm, cheesy dish like this brussels sprouts cheddar soup for the ultimate comfort food spread.

Four Reasons to Make This Hearty Soup

One Pot Wonder: Everything simmers together in a single Dutch oven for easy cooking and cleanup.
Wholesome and Nutritious: Packed with kale, beans, and vegetables for a truly healthy soup.
Easy to Customize: You can easily swap the beans, pasta, or greens based on what you have on hand.
Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for lunches.

What You’ll Need for Your Perfect Winter Minestrone

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Extra-light olive oil: Provides a neutral base for sautéing the vegetables.
Yellow onion, carrots, and celery: This classic trio forms the aromatic foundation of the soup.
Garlic: Use fresh minced garlic for the best fragrant flavor.
Low-sodium broth: Chicken or vegetable broth both work well; low-sodium lets you control the salt.
Canned diced tomatoes: Add bright acidity and depth; be sure to include their juices.
Cannellini beans: These creamy white beans make the soup extra hearty and satisfying.
Small dried pasta: Ditalini or small shells hold their shape perfectly in the broth.
Kale: Roughly chopped kale adds color, texture, and a nutritional boost.
Dried oregano and rosemary: Classic Italian herbs that create a warm, cozy flavor profile.
Parmesan cheese: For serving, adding a salty, umami finish to each bowl.

Winter Minestrone Soup

Winter Minestrone Soup recipe with kale, beans, and pasta. A hearty, healthy one-pot meal ready in under an hour. Perfect cozy dinner for cold nights.

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Prep Time 20

Cook Time 35

Total Time 55

Course Dinner

Cuisine Italian

Servings 4 bowls

Calories 280 kcal

Equipment

Dutch oven or heavy-bottomed pot
knife
cutting board
measuring spoons
measuring cups
ladle

Ingredients

1.5 tbsp extra-light olive oil
1 medium yellow onion finely chopped
2 medium carrots peeled and diced
2 celery stalks diced
3 cloves garlic minced
6 cups low-sodium chicken or vegetable broth
1 can diced tomatoes 14.5-ounce can with juices
1 can cannellini beans 15-ounce can, rinsed and drained
1 cup small dried pasta such as ditalini or small shells
2 cups kale roughly chopped, stems removed
1 tsp dried oregano
0.5 tsp dried rosemary crushed
salt to taste
freshly ground black pepper to taste
grated Parmesan cheese for serving

Instructions

Heat the extra-light olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil shimmers, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 to 10 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
Pour in the broth and the canned diced tomatoes with their juices. Increase the heat to medium-high and bring the mixture to a gentle boil.
Stir in the cannellini beans, dried pasta, oregano, and rosemary. Reduce the heat to maintain a steady simmer. Cook uncovered, stirring occasionally, until the pasta is tender, about 10 to 12 minutes.
Stir in the chopped kale and cook just until it is wilted and bright green, about 3 to 4 minutes. Turn off the heat.
Taste the soup and season generously with salt and black pepper. Ladle the hot soup into bowls and serve immediately, topped with grated Parmesan cheese.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword minestrone, soup, winter

Delicious Ways to Customize Your Soup

Add Protein: Stir in shredded rotisserie chicken or Italian sausage with the beans for a heartier meal.
Make it Creamy: For a richer texture, swirl in a tablespoon of pesto or a splash of cream at the end.
Try Different Greens: Spinach or Swiss chard can be used in place of kale if you prefer.

My Pro Tips for Soup Success

Sauté the Aromatics: Take the full time to cook the onion, carrots, and celery until they are softened; this builds a deep flavor base for the entire minestrone soup.
Choose the Right Pasta: Small shapes like ditalini work best as they cook quickly and don’t absorb too much broth, unlike the pasta in a one pot lasagna soup which is meant to be thicker.
Don’t Overcook the Kale: Add the kale last and cook just until wilted to retain its bright green color and nutrients.
Season Generously: Taste the soup at the end and season well with salt and pepper, as beans and broth can vary in salinity.

How to Store and Reheat Your Soup

Store: Cool the soup completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
Freeze: This winter minestrone freezes beautifully for up to 3 months. I recommend freezing it without the pasta for best texture upon reheating.
Reheat: Warm it gently on the stovetop over medium low heat, stirring occasionally, until hot. You may need to add a splash of broth or water as the pasta absorbs liquid.
Make Ahead Tip: You can chop all the vegetables a day in advance and store them together in the fridge to make assembly even quicker, a great strategy for hearty vegetable soups like this one.

Frequently Asked Questions

Can I make minestrone soup in a slow cooker?

Yes, you can easily adapt this for a slow cooker. Sauté the vegetables first for the best flavor, then add everything except the pasta and kale to the cooker. Cook on low for 6-7 hours, then stir in the pasta and kale during the last 20-30 minutes of cooking.

What is the secret to good minestrone?

The secret is building layers of flavor. Start by properly sautéing your aromatics (onion, carrot, celery) until they are soft and sweet. Using a good quality broth and letting the soup simmer gently to allow the flavors to meld together is also key.

What pasta is best for minestrone?

Small, sturdy pasta shapes like ditalini, small shells, or elbow macaroni work best. They hold their shape well during cooking and are easy to eat with a spoon. Avoid long pasta like spaghetti or large shapes that can become mushy.

Can I use frozen vegetables in minestrone?

You can use a frozen mixed vegetable blend to save time. There’s no need to thaw them, just add them directly to the pot when you would add the fresh carrots and celery. The texture will be slightly softer, but it’s a great shortcut.

More Hearty Soup Recipes to Try

Make This Cozy Winter Minestrone Tonight

With its rich broth, tender vegetables, and satisfying beans, this Winter Minestrone Soup is a true comfort food classic that never fails to please. It’s one of those easy soup recipes that feels both wholesome and indulgent, perfect for sharing with family or enjoying as a simple weeknight meal. I hope it becomes a cherished part of your winter recipe rotation, bringing warmth and nourishment to your table.

Winter Minestrone Soup Recipe