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.
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.