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Winter Minestrone Soup

A hearty blend of seasonal vegetables, beans, and pasta in a flavorful tomato broth that's ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 15 oz diced tomatoes 1 can
  • 4 cups vegetable broth
  • 15 oz cannellini beans 1 can, rinsed and drained
  • 1 cup small pasta like ditalini
  • 2 cups kale chopped, stems removed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt plus more to taste
  • black pepper to taste

Equipment

  • 4-6 quart pot
  • cutting board
  • Chef's knife
  • Wooden spoon

Method
 

  1. In a 4-6 quart pot, heat olive oil over medium heat. Add chopped onion, diced carrots, diced celery, and minced garlic. Sauté for about 5 minutes until vegetables are softened and fragrant, stirring occasionally to prevent garlic from burning.
  2. Stir in diced tomatoes, vegetable broth, rinsed and drained cannellini beans, small pasta, chopped kale (stems removed), Italian seasoning, 1/2 teaspoon salt, and pepper.
  3. Bring the mixture to a boil over medium-high heat, which should take about 5 minutes.
  4. Reduce heat to low and simmer gently for 20 minutes, or until pasta is tender when you bite into it.
  5. Taste around the 15-minute mark and adjust salt and pepper as needed. Let rest for 5 minutes off heat before serving to allow flavors to meld.

Notes

Store leftovers in airtight container in refrigerator for up to 4 days. Can be frozen for up to 3 months, though pasta may become softer. When reheating, add a splash of broth if soup has thickened. Serve with crusty bread and grated Parmesan cheese. For best results, rinse beans before using and remove kale stems. Consider cooking pasta separately if making ahead.