Winter Warmer Minestrone Soup Recipe
A hearty Italian minestrone soup combines a rich tomato broth with a colorful medley of vegetables, beans, and pasta. The foundation begins with a traditional soffritto of sautéed onions, carrots, and celery, enriched with pancetta for depth, and enhanced by the umami combination of Parmesan rind and sun-dried tomato pesto. Each ingredient is thoughtfully layered to create a soup that’s both authentically Italian and perfectly suited to contemporary kitchens
The soup achieves its signature thickness through a combination of elements: tomato paste for richness, pureed beans for body, and small pasta shapes that release their starches into the broth. The final addition of fresh greens like spinach or kale adds colour and nutrients, while a finishing touch of grated Parmesan and fresh herbs brings everything together. This version strikes the ideal balance between broth and ingredients, ensuring each spoonful delivers a satisfying combination of vegetables, beans, and pasta
Best Winter Minestrone Soup
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 4 ounces pancetta or bacon, diced (optional for deeper flavor)
- 1 large onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 medium potato, diced into 1/2-inch cubes
- 1 medium zucchini, diced
- 1 cup fresh green beans, cut into 1-inch pieces
Broth Base
- 1 (28 oz) can crushed tomatoes
- 6 cups vegetable or chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons sun-dried tomato pesto
- 1 Parmesan rind
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 sprig fresh rosemary
- 2 teaspoons Worcestershire sauce
Add Later
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can cannellini beans, drained
- 1 cup small pasta (ditalini or small shells)
- 3 cups fresh spinach
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan
Instructions
- Heat oil in large Dutch oven. If using, cook pancetta until crispy. Remove and set aside.
- In same pot, sauté onion, carrots, celery until softened (5-7 minutes).
- Add garlic, potato, and herbs. Cook 2 minutes.
- Add tomatoes, broth, tomato paste, pesto, Parmesan rind, Worcestershire sauce, and bay leaves. Simmer 20 minutes.
- Add zucchini, green beans, and both types of beans. Simmer 10 minutes.
- Add pasta, cook until al dente (8-10 minutes).
- Stir in spinach until wilted. Season with salt and pepper.
- Serve topped with reserved pancetta, fresh Parmesan, and crusty bread.
Top Tips
- Cook pasta separately and add to individual bowls if planning for leftovers
- Save Parmesan rinds in the freezer specifically for soups
- Use seasonal vegetables for the best flavor and value
- Let soup rest 10-15 minutes before serving to develop flavors
- Freeze without pasta for best results
Different Variations
Seasonal Adaptations
- Spring: Add peas, asparagus, and fresh herbs
- Summer: Include corn, fresh tomatoes, and basil
- Fall: Add butternut squash and kale
- Winter: Use root vegetables and cabbage
Dietary Modifications
- Vegetarian: Omit pancetta, use vegetable broth
- Gluten-free: Replace pasta with quinoa or rice
- Low-carb: Skip pasta, add extra vegetables
- Vegan: Use nutritional yeast instead of Parmesan
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 325 |
| Protein | 15g |
| Carbohydrates | 45g |
| Fiber | 8g |
| Fat | 12g |
| Sodium | 680mg |
| Iron | 4mg |
Can I Make Crockpot Chicken and Dumplings as a Winter Warmer Alternative?
On chilly winter days, nothing beats the hearty comfort of crockpot chicken dumplings. This cozy dish combines tender chicken, fluffy dumplings, and a rich, savory broth, all simmered to perfection in a slow cooker. Perfect as a winter warmer alternative, it’s a simple yet satisfying way to ward off the cold.
FAQ
Q: Can I make this ahead of time?
A: Yes, it keeps well for 3-4 days in the refrigerator. Store pasta separately to prevent it from becoming mushy.
Q: Can I freeze this soup?
A: Yes, freeze without pasta for up to 3 months. Add fresh pasta when reheating.
Q: What if I can’t find a Parmesan rind?
A: Simply add 1/4 cup grated Parmesan to the broth, though the flavor won’t be quite as rich.
Q: How can I make this soup thicker?
A: Mash some of the beans or potatoes against the side of the pot, or add a tablespoon of tomato paste.
