Make a pot of winter minestrone filled with rich broth, tender veggies, and pasta. It’s wholesome, satisfying and the best cold-weather food.
Winter Minestrone
People will love this winter minestrone because it’s the kind of cozy, soul-warming recipe that instantly makes a cold day feel better.
It’s packed with hearty vegetables, beans, pasta, and a rich broth that tastes like it simmered all day, even though it’s simple to make.
The flavors are comforting, nourishing, and incredibly satisfying, making it a dish the whole family can enjoy.
Plus, it’s versatile enough to customize with whatever ingredients you have on hand. Once you make it, it quickly becomes a go-to winter staple you’ll crave all season long.
For more tasty soup recipes, check out these 33 soup recipes and this instant pot Italian vegetable soup.
You will need the following ingredients listed below to make this delicious minestrone (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post).
Ingredients
- Extra-virgin Olive Oil
- Yellow Onion
- Carrots
- Celery
- Garlic Cloves
- Italian Seasoning
- Kosher Salt
- Black Pepper
- Yellow Potatoes
- Chicken or Vegetable Broth
- Diced Tomatoes
- Cannellini Beans
- Bay Leaf
- Fresh Rosemary Sprig
- Ditalini Pasta
- Kale
- Parsley
- Asiago or Parmesan Cheese
Kitchen Tools Needed
- Large Dutch oven or soup pot
- Cutting board and a sharp chef’s knife
- Wooden spoon
- Saucepan or pot to cook ditalini
- Measuring cups and spoons
- Pasta strainer
- Cheese grater, optional for cheese garnish
How to Make Winter Minestrone Soup
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add onions, carrots, and celery to the pot. Stir and saute for 3-5 minutes, or until onions are translucent.
3. Add garlic, Italian seasoning, salt, pepper, and potatoes. Cook for 1-2 minutes.
4. Add broth, diced tomatoes, beans, bay leaf, and rosemary. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes.
5. In a separate saucepan, cook ditalini until al dente. Drain.
6. Remove and discard the bay leaf and rosemary sprig. Stir in ditalini and kale and simmer for 3-5 minutes.
7. Garnish with fresh parsley and shredded asiago or parmesan cheese, if desired. Enjoy!
SAVE FOR LATER BY PINNING THE BELOW IMAGE
Tips for Recipe Success
- Dice potatoes evenly so they cook uniformly. I like to use yellow potatoes, but Russets would work as well. Peel beforehand if you use Russets.
- Cooking the pasta separately prevents it from absorbing all the broth and becoming mushy.
Storage and Reheating Instructions
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium-low heat. Add extra broth if the soup thickens.
- Freeze leftovers in a freezer-safe container or Souper Cube for up to 2 months. It’s best to freeze the soup without the pasta and then add freshly cooked pasta when reheating, if possible.
Recipe Variations
- Add shredded cooked chicken, turkey, or Italian sausage.
- Substitute kale for spinach or Swiss chard.
- Swap ditalini for any shell pasta shells, elbows, or orzo.
- Use vegetable broth for a vegetarian version.
What to Serve with Winter Minestrone
- Crusty bread, focaccia, or breadsticks.
- Simple mixed greens salad with a balsamic dressing or a vinaigrette.
- Garnish with freshly grated Asiago or Parmesan cheese.
Winter Minestrone
Author: Recipe Idea Shop
Equipment
- Large Dutch Oven
- Cutting Board and a Sharp Knife
- Wooden Spoon
- Saucepan or Pot
- Measuring Cups and Spoons
- Pasta Strainer
- Cheese Grater
Ingredients
- 2 tablespoon Extra-Virgin Olive Oil
- 1 Yellow Onion, diced
- 2 Carrots, peeled and sliced
- 3 Celery Ribs, sliced
- 4 Garlic Cloves, minced
- 2 teaspoon Italian Seasoning
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- 3 Yellow Potatoes, cubed
- 6 cups Chicken or Vegetable Broth
- 2 cans Diced Tomatoes, 14.5 oz
- 1 can Cannellini Beans, drained and rinsed, 14.5 oz
- 1 Bay Leaf
- 1 Fresh Rosemary Sprig
- 1 ½ cups Dry Ditalini Pasta
- 2 cups Kale, chopped
- ¼ cup Fresh Chopped Parsley, optional for serving
- Freshly grated Asiago or Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add onions, carrots, and celery to the pot. Stir and saute for 3-5 minutes, or until onions are translucent.
- Add garlic, Italian seasoning, salt, pepper, and potatoes. Cook for 1-2 minutes.
- Add broth, diced tomatoes, beans, bay leaf, and rosemary. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes.
- In a separate saucepan, cook ditalini until al dente. Drain.
- Remove and discard the bay leaf and rosemary sprig. Stir in ditalini and kale and simmer for 3-5 minutes.
- Garnish with fresh parsley and shredded asiago or parmesan cheese, if desired. Enjoy!
