Winter minestrone has been my ultimate comfort food for as long as I can remember, especially when the temperatures drop and a craving for something warm and hearty hits. This hearty winter minestrone recipe is a game-changer; it’s packed with seasonal vegetables like butternut squash and kale, plus tender beans, all swimming in a rich, savory broth. The aroma of sage and rosemary filling my kitchen on a chilly evening always signals that a delicious, soul-warming meal is on its way. It’s the best way to enjoy a truly comforting winter soup. Let’s get cooking!
Why You’ll Love This Winter Minestrone
This hearty winter minestrone recipe is more than just a soup; it’s a bowl of pure comfort that’s incredibly easy to make. Here’s why it’s going to become your go-to for chilly evenings:
- It’s incredibly hearty and satisfying, perfect for a cold winter night.
- Packed with nutritious seasonal vegetables like butternut squash and kale.
- The combination of beans and pasta makes it a complete, filling meal.
- This easy winter minestrone soup comes together in under an hour.
- It’s versatile – easily adaptable for vegetarian or vegan diets.
- The aroma alone is enough to warm you up!
- It tastes even better the next day, making it great for leftovers.
Ingredients for the Best Winter Minestrone Soup
Gathering these ingredients is the first step to creating this incredibly flavorful and hearty vegetable soup winter calls for. I love how the combination of fresh and canned goods makes this so accessible for a weeknight meal.
- 1 cup short pasta (e.g., radiatore, ditalini, elbow, small shells) – I like radiatore best as it catches the broth!
- 2 tablespoons olive oil – for sautéing our aromatics.
- 2 stalks celery, sliced – adds a classic savory base.
- 2 cloves garlic, minced – essential for that deep flavor.
- 1 tablespoon tomato paste – concentrated tomato goodness that adds richness.
- 2 cups butternut squash, peeled and diced (about ½-inch cubes) – this is key for sweetness and creamy texture; it makes this a truly seasonal minestrone soup.
- ½ teaspoon table salt, divided – to enhance all the flavors.
- ½ teaspoon freshly ground black pepper, divided – for a little warmth.
- 4 cups low-sodium chicken broth – the savory liquid foundation.
- 28 oz canned crushed tomatoes or tomato puree – for a robust tomato base.
- 2 cups water – to get the perfect soup consistency.
- 1 teaspoon minced fresh sage leaves – earthy and slightly peppery.
- ½ teaspoon minced fresh rosemary – fragrant and woodsy.
- 3 sprigs fresh thyme – bright and herbaceous.
- ½ teaspoon red pepper flakes (optional) – if you like a little heat!
- 2 cups chopped kale leaves, ribs removed – adds nutrients and a welcome touch of green.
- 15 oz canned butter beans, drained and rinsed – for creamy texture and plant-based protein.
- Parmesan cheese, fresh herbs, and lemon wedges for serving (optional) – these garnishes elevate the soup beautifully.
How to Make Hearty Winter Minestrone Recipe
This recipe for hearty winter minestrone is surprisingly straightforward, making it perfect for a weeknight meal or a cozy weekend project. Follow these simple steps and you’ll have a delicious, restaurant-quality soup in no time.
- Step 1: Bring a large pot of boiling salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside. This ensures your pasta doesn’t get too mushy in the soup.
- Step 2: Heat the 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the 2 stalks celery, sliced and cook for about 3 to 4 minutes, until they start to soften and release their savory aroma.
- Step 3: Stir in the 2 cloves garlic, minced and 1 tablespoon tomato paste. Cook for about 1 minute more, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly. This step really builds a deep flavor base.
- Step 4: Add the 2 cups butternut squash, peeled and diced and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook for 4 to 6 minutes, stirring occasionally, until the squash begins to lightly brown.
- Step 5: Pour in the 4 cups low-sodium chicken broth, the 28 oz canned crushed tomatoes or tomato puree, and 2 cups water. Add the fresh herbs: 1 teaspoon minced fresh sage leaves, ½ teaspoon minced fresh rosemary, and 3 sprigs fresh thyme. If you like a little warmth, stir in the ½ teaspoon red pepper flakes now.
- Step 6: Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 5 to 7 minutes, or until the butternut squash is tender when pierced with a fork. The kitchen will start to smell wonderfully of herbs and vegetables!
- Step 7: Stir in the 2 cups chopped kale leaves, ribs removed and the 15 oz canned butter beans, drained and rinsed. Cook for just 1 to 2 minutes more, until the kale has wilted and turned a vibrant green.
- Step 8: Taste the soup and season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper, or more, to your preference. This is your chance to adjust the flavors to make this Italian winter soup perfect for you.
- Step 9: Finally, stir in the cooked pasta. Let it simmer for another 1 to 2 minutes, just to heat the pasta through.
- Step 10: Ladle your delicious minestrone soup with beans and vegetables into bowls and serve hot.
Pro Tips for the Best Winter Minestrone
I’ve learned a few tricks over the years that make this winter minestrone truly shine. Following these simple tips will elevate your soup from good to absolutely incredible, ensuring a delicious and satisfying meal every time.
- Don’t skip browning the butternut squash; it adds a wonderful depth of flavor and a slightly caramelized sweetness.
- Always cook your pasta separately and add it just before serving. This prevents it from becoming mushy, even if you have leftovers.
- Taste and adjust seasoning at the end! Broth can vary in saltiness, and fresh herbs release their flavor as they simmer.
- For an even richer broth, consider using a good quality homemade vegetable broth.
What’s the secret to perfect winter minestrone soup?
The secret to a truly perfect winter minestrone soup lies in building layers of flavor. Browning the vegetables, using fresh herbs, and letting the soup simmer allows all the ingredients to meld beautifully.
Can I make this winter minestrone ahead of time?
Absolutely! This winter minestrone tastes even better the next day. Cook the soup and pasta separately, then combine just before serving. Store them in airtight containers in the refrigerator for up to 4 days.
How do I avoid common mistakes with winter minestrone?
A common pitfall is overcooking the pasta, making it mushy. Another is not tasting and adjusting seasoning at the end. Also, be sure to remove the tough ribs from the kale before chopping.
Best Ways to Serve this Comforting Winter Soup
This comforting winter soup is incredibly versatile, making it perfect for any occasion. For a truly satisfying meal, I love serving it with a side of crusty bread or garlic toast. The bread is perfect for soaking up every last drop of that delicious broth! You could also pair it with a simple green salad tossed with a light vinaigrette for a fresh contrast. It’s a wonderful Italian winter soup that feels both rustic and elegant, making it perfect for a casual weeknight dinner or a more formal gathering.
Nutrition Facts for Winter Minestrone
This hearty and healthy soup is a great way to get your nutrients in during the colder months. Each serving of this delicious winter minestrone is packed with flavor and goodness. Here’s a breakdown of what you can expect:
- Calories: 195 kcal
- Fat: 5 g
- Saturated Fat: 1 g
- Protein: 9 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Sugar: 6 g
- Sodium: 524 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Winter Minestrone Soup
This delicious seasonal minestrone soup is fantastic for meal prep, and I’ve found the best way to store and reheat it to keep it tasting fresh. Once your soup has cooled completely, which usually takes about an hour on the counter, you’ll want to transfer it to airtight containers. For refrigeration, store the soup in containers in the fridge for up to 3 to 4 days. If you plan to freeze it, I highly recommend storing the soup base without the pasta. Pasta can get mushy when frozen and reheated. You can freeze the soup base for up to 3 months. When you’re ready to enjoy your minestrone soup for cold weather, thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding freshly cooked pasta just before serving to maintain that perfect al dente texture.
Frequently Asked Questions About Italian Winter Soup
Got questions about making this comforting bowl of goodness? I’ve got you covered! This Italian winter soup is pretty forgiving, but a few tips can make it even better.
What makes this a “winter” minestrone?
This winter minestrone soup recipe specifically uses seasonal vegetables that are at their best during the colder months, like butternut squash and kale. It’s designed to be a truly comforting winter soup, packed with hearty flavors and textures that warm you from the inside out.
Can I use different beans or vegetables in this winter minestrone?
Absolutely! This hearty winter minestrone recipe is very adaptable. Feel free to swap the butter beans for cannellini or kidney beans. Other great additions for a hearty vegetable soup winter salad could include carrots, parsnips, or even some diced sweet potato. Just remember to adjust cooking times as needed.
Is this recipe vegetarian or vegan? How can I make it vegan?
The base recipe is already vegetarian! To make this a delicious vegan winter minestrone, simply ensure you use vegetable broth instead of chicken broth. Skip the optional Parmesan cheese garnish, or use a vegan alternative. It’s a wonderfully satisfying vegan minestrone soup without any fuss.
How do I make this a low-calorie winter minestrone?
This version is already quite healthy and relatively low in calories, as you can see from the nutrition facts. To make it even more of a low-calorie winter minestrone, you could reduce the amount of pasta slightly or omit it altogether. Focusing on extra vegetables and beans will keep it filling without adding many calories.
Variations of Winter Minestrone You Can Try
This hearty winter minestrone recipe is a fantastic base, but I love experimenting with different twists to keep things exciting! Whether you’re looking for a dietary swap or just a new flavor profile, there are so many ways to enjoy this Italian winter soup.
- Vegetarian/Vegan Boost: For a completely vegan winter minestrone, simply swap the chicken broth for a rich vegetable broth. You can also add extra beans like chickpeas or kidney beans for more protein, making it a hearty minestrone soup with beans and vegetables.
- Slow Cooker Magic: To make this an easy winter minestrone soup, try the slow cooker! Sauté the aromatics and squash on the stovetop first, then transfer everything (except pasta and kale) to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add kale and pasta in the last 30 minutes.
- Spicy Kick: If you love a bit of heat, amp up the red pepper flakes! You could also add a pinch of cayenne pepper or even a diced jalapeño along with the garlic for a spicier minestrone soup for cold weather.
- Root Vegetable Delight: Swap some of the butternut squash for other seasonal root vegetables like diced carrots, parsnips, or sweet potatoes for a different flavor and texture profile in this winter vegetable soup recipe.
Hearty Winter Minestrone: 1 Amazing Comfort Dish
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful winter minestrone soup featuring butternut squash, kale, and beans. This recipe is perfect for cold weather and comes together in about 40 minutes, offering restaurant-quality taste for weeknight dinners.
Ingredients
- 1 cup short pasta (e.g., radiatore, ditalini, elbow, small shells)
- 2 tablespoons olive oil
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups butternut squash, peeled and diced (about ½-inch cubes)
- ½ teaspoon table salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 4 cups low-sodium chicken broth
- 28 oz canned crushed tomatoes or tomato puree
- 2 cups water
- 1 teaspoon minced fresh sage leaves
- ½ teaspoon minced fresh rosemary
- 3 sprigs fresh thyme
- ½ teaspoon red pepper flakes (optional)
- 2 cups chopped kale leaves, ribs removed
- 15 oz canned butter beans, drained and rinsed
- Parmesan cheese, fresh herbs, and lemon wedges for serving (optional)
Instructions
- Bring a large pot of boiling salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
- Heat the olive oil in a large pot over medium heat. Add the celery and cook 3 to 4 minutes until softened.
- Add the garlic and tomato paste and cook about 1 minute until fragrant.
- Stir in the butternut squash and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook 4 to 6 minutes until lightly browned.
- Add the chicken broth, crushed tomatoes, 2 cups water, sage, rosemary, thyme, and red pepper flakes if using.
- Bring to a simmer and cook 5 to 7 minutes, until the squash is tender.
- Add the kale and butter beans. Cook 1 to 2 minutes until the kale softens.
- Season to taste with remaining salt and pepper.
- Stir in the cooked pasta and cook 1 to 2 minutes to heat through.
- Serve warm with Parmesan, fresh herbs, and lemon wedges if desired.
Notes
- Serve hot with crusty bread or garlic toast.
- Garnish with Parmesan, a drizzle of olive oil, and a squeeze of lemon.
- Store soup and pasta separately in airtight containers in the fridge for up to 4 days.
- Freeze the soup without pasta for best results. Reheat and add freshly cooked pasta before serving.
- Chop vegetables and herbs in advance and store separately in the fridge for up to 2 days for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 195 kcal
- Sugar: 6 g
- Sodium: 524 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
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