Winter Minestrone
A big pot of winter minestrone is all you need on chilly nights! Easy, nourishing, and full of delicious homemade flavor.
Servings: 6 servings
Calories: 379.85kcal
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!
Nutrition
Serving: 1serving | Calories: 379.85kcal | Carbohydrates: 69.86g | Protein: 14.87g | Fat: 6.33g | Saturated Fat: 0.89g | Polyunsaturated Fat: 0.96g | Monounsaturated Fat: 3.59g | Cholesterol: 4.7mg | Sodium: 1656.82mg | Potassium: 953.38mg | Fiber: 10.06g | Sugar: 8.19g | Vitamin A: 4581.98IU | Vitamin C: 43.21mg | Calcium: 170.91mg | Iron: 5.03mg