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Winter Minestrone Soup

Winter Minestrone Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 (15-oz) can diced tomatoes
  • 4 cups vegetable broth
  • 2 cups water
  • 1 Parmesan rind (optional)
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 (15-oz) can cannellini beans, rinsed and drained
  • ½ cup ditalini pasta
  • 1 bunch lacinato kale, stems removed and leaves thinly sliced (about 4 cups)
  • ¼ cup pesto, for serving

Method
 

  1. Heat the olive oil in a large heavy pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds.
  2. Add the tomato paste and cook, stirring, for 1 minute until it darkens. Pour in the diced tomatoes, broth, water, oregano, thyme, bay leaf, salt, and pepper. Add the Parmesan rind (if using) and bring to a gentle boil.
  3. Reduce the heat to a simmer, cover partially, and cook for 20 minutes, until the carrots are tender.
  4. Stir in the beans and pasta. Cook at a low boil, uncovered, until the pasta is al dente, 8 to 10 minutes.
  5. Remove the bay leaf and Parmesan rind. Add the kale in handfuls and stir until wilted, 2 to 3 minutes.
  6. Ladle into bowls, swirl in a spoonful of pesto, and serve right away.

Notes

For the best texture in leftovers, cook the pasta separately and add it to each bowl when serving. If the soup thickens upon standing, thin it with a little broth or water. Store in the fridge for up to 4 days.