Winter Minestrone Soup

This hearty winter minestrone is the ultimate cold-weather comfort food. Brimming with seasonal vegetables, beans, greens, and pasta, it’s a thick, stew-like soup that eats like a meal. Inspired by traditional Italian minestrone and upgraded with pancetta and parmesan rind, this nourishing dish is a soul-warming bowl of goodness that’s perfect for snowy nights or busy weeknight dinners.

Why You’ll Love This Recipe

• Perfect for winter: Uses hearty vegetables and pantry staples that are ideal for colder months.

• Extremely filling: Beans, pasta, and veggies make it a satisfying one-pot meal.

• Rich in flavor: Pancetta and parmesan rind infuse the broth with deep, savory notes.

• Highly customizable: Easily adaptable to what you have in the fridge or pantry.

• Great for leftovers: Flavors develop even more after a day in the fridge.

• Freezer-friendly: Make a big batch and freeze for future meals.

• Nutritious: Packed with fiber, protein, and vitamins from whole ingredients.

• Dairy-free, gluten-free, and vegan options: Simple swaps make it suitable for all diets.

• No waste: A great way to use up leftover parmesan rinds and extra vegetables.

• Family-friendly: Mild flavors and wholesome ingredients make it a hit with all ages.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Extra-virgin olive oil

• Diced pancetta

• Onion, celery, and carrot

• Garlic cloves

• Bay leaves

• Beef stock and water

• Diced tomatoes

• Roman (borlotti), red kidney, or cannellini beans

• Potato

• Parmesan rind

• Kosher salt, oregano, thyme, and black pepper

• Kale, Swiss chard, or spinach

• Short dry pasta, such as ditalini

Optional for serving:

• Extra-virgin olive oil

• Grated Parmigiano-Reggiano

• Fresh Italian parsley

Directions

1. Heat the olive oil in a large pot over medium heat. Add pancetta and fry until golden and crisp, about 5 minutes. Remove with a slotted spoon and set aside.

2. Add the onion, celery, and carrot to the same pot. Cook until softened, about 10 minutes, stirring occasionally.

3. Stir in the garlic and bay leaves and cook for 1 minute more.

4. Pour in the beef stock and water. Add diced tomatoes, beans, potato, parmesan rind, salt, oregano, thyme, and a few cracks of black pepper. Stir well and bring to a boil.

5. Lower the heat and simmer for 20 minutes.

6. Add the chopped greens and pasta. Simmer for another 15 minutes until pasta is tender and the soup is thick and hearty.

7. Remove the parmesan rind before serving.

8. Serve hot with a drizzle of olive oil, a dusting of parmesan cheese, and chopped parsley if desired.

Servings and timing

• Servings: 8

• Prep time: 10 minutes

• Cook time: 50 minutes

• Total time: 1 hour

Variations

• Vegan: Omit pancetta and parmesan rind; use vegetable broth instead of beef stock. Add nutritional yeast for umami flavor.

• Dairy-Free: Skip the parmesan rind and topping; sprinkle with nutritional yeast as an alternative.

• Gluten-Free: Use gluten-free short pasta or cooked rice.

• More veggies: Add frozen peas, green beans, squash, or cauliflower.

• No pancetta: Leave it out or replace with smoked paprika or vegan bacon for a similar depth.

• Creamy version: Add a splash of plant-based milk at the end for a creamier broth.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Cool completely, then freeze in individual portions for up to 1 month.

• To reheat: Warm on the stove over medium heat, adding a bit of water or broth to loosen the consistency. Microwave-friendly, just stir halfway through.

FAQs

What is the difference between minestrone and vegetable soup?

Minestrone is a thicker, stew-like soup made with beans, pasta or rice, and seasonal vegetables. Vegetable soup is usually lighter and doesn’t always include pasta or legumes.

Can I make this soup ahead of time?

Yes! Winter minestrone gets even better after resting. Make it a day in advance to deepen the flavors.

Can I omit the parmesan rind?

Yes, but it adds rich, savory depth. If omitted, consider adding a bit of nutritional yeast or more seasoning to boost flavor.

What kind of pasta works best?

Short pasta like ditalini, elbows, or small shells hold up well in this soup. Gluten-free options also work well.

Can I freeze minestrone with pasta?

Yes, but the pasta may soften slightly upon reheating. If freezing, consider undercooking the pasta slightly.

Is pancetta necessary?

No. It adds smoky, savory flavor, but the soup is still delicious without it. You can also substitute bacon or omit it entirely.

What are the best beans to use?

Cannellini, red kidney, or Roman (borlotti) beans all work well. You can also use a mix for more variety.

Can I use dried beans instead of canned?

Yes. Soak overnight and cook until tender before adding to the soup. You’ll need about 1/2 cup of dried beans.

What’s the best green to use?

Kale, Swiss chard, or spinach are great choices. Use whatever is available or in season.

How can I make it spicier?

Add a pinch of red pepper flakes or a diced chili with the aromatics for a gentle heat.

Conclusion

Hearty Winter Minestrone is the definition of comfort in a bowl—rich, filling, and nourishing with every spoonful. Whether you’re using up pantry staples or preparing meals ahead of a busy week, this customizable soup is a reliable favorite for cold days. Warm, wholesome, and endlessly adaptable, it’s a recipe that belongs in every winter cooking rotation.

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