Winter Minestrone


Winter Minestrone

This veggie-heavy soup comes together in less than an hour using in season winter vegetables. It's perfect for dinner and makes great leftovers.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings


  • 2 tbs olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, minced
  • 4 oz pancetta, diced
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 2 tbs tomato paste
  • 28 oz canned or boxed crushed tomatoes
  • 1 piece parmesan rind (About 3 inches long)
  • 19 oz cannellini beans, rinsed and drained
  • 3 cups your favorite sliced greens (We recommend spinach, Savoy cabbage, kale, or chard without the ribs)
  • 6 cups broth
  • Freshly grated Parmesan
  • Salt and pepper, to taste


  • Heat oil in a large soup pot over medium heat. Add onions, carrots, celery, pancetta, and garlic. Cook until they begin to soften, 5-7 minutes. Add the rosemary and thyme, and cook for 1 minute more.
  • Add tomato paste, tomatoes, parmesan rind, beans, greens (expect if you use spinach, save that for the very end), and broth, then bring to a boil. Let simmer until vegetables are tender, about 15 minutes.
  • Serve garnished with freshly grated parmesan, and enjoy!