Description
This classic, veggie-packed Winter Minestrone Soup is a comforting and nourishing one-pot meal. Packed with tender beans, hearty vegetables, and Italian flavors, it’s the perfect cozy dish for cold weather.
Ingredients
– 2 tablespoons olive oil
– 1 yellow onion, diced
– 3 carrots, peeled and diced
– 3 celery stalks, diced
– 4 garlic cloves, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/4 teaspoon red pepper flakes (optional)
– 1 (28-ounce) can diced tomatoes
– 4 cups vegetable or chicken broth
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 2 cups chopped kale or spinach
– Salt and black pepper to taste
– Freshly grated Parmesan cheese, for serving
– Fresh basil leaves, for serving
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
4. Pour in the diced tomatoes and broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
5. Add the cannellini beans and kale/spinach. Cook for 5 more minutes, until the greens are wilted.
6. Season with salt and pepper to taste.
7. Serve the minestrone soup hot, garnished with grated Parmesan cheese and fresh basil leaves.
Notes
– For a heartier soup, add cooked pasta or diced potatoes.
– Substitute other beans like kidney or garbanzo beans if desired.
– Top with crusty bread for dipping.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Italian