Winter Minestrone Soup Recipe tastes cozy and hearty, with a rich tomato broth, tender vegetables, and tiny pasta that soak up all the flavor. It uses budget-friendly pantry staples like beans, canned tomatoes, and pasta, so you stretch your grocery dollars without feeling like you eat “just soup” for dinner. This Winter Minestrone Soup Recipe works well for busy families, meal preppers, and anyone who wants a big pot of comfort in about 50 to 60 minutes, and I still make it on repeat every January when my Midwest bones feel frozen.
Reasons To Try This Winter Minestrone Soup Recipe
This Winter Minestrone Soup Recipe packs in vegetables, beans, and pasta, so you get a full meal in one bowl. The broth tastes rich and savory, with a little sweetness from carrots and tomato and a gentle herbal note from Italian seasoning. You control the salt, the spice, and the texture, so picky eaters and adventurous ones both stay happy.
You also stretch this recipe over several meals, which saves time and money. The soup reheats beautifully, and the flavors deepen after a night in the fridge. You clean out your crisper drawer while you cook, which feels oddly satisfying on a cold night.
“This Winter Minestrone Soup Recipe tastes like a cozy Italian restaurant at home, and my kids ask for seconds every time.” – Sarah ★★★★★
Ingredients You Need
Vegetables
- 2 tablespoons olive oil (extra virgin if you have it, any neutral oil works in a pinch)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small fennel bulb, cored and diced (optional but adds great flavor)
- 1 small zucchini, diced
- 1 small russet or Yukon gold potato, peeled and diced
- 2 cups chopped green cabbage or kale
- 1 cup fresh or frozen green beans, cut into 1 inch pieces
You can swap fennel for extra celery if your store does not carry it. Use frozen mixed vegetables if your crisper looks empty, and just toss them in during the simmer.
Aromatics and Seasoning
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme or Italian seasoning blend
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes, optional for gentle heat
Italian seasoning blends from brands like McCormick or Simply Organic work great and save time. Use them in place of the individual dried herbs if you like.
Beans, Pasta, and Broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans or chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, with juices
- 6 cups low sodium vegetable broth or chicken broth
- 1 cup small pasta, such as ditalini, small shells, or elbow macaroni
- 1 tablespoon tomato paste
Low sodium broth gives you better control over seasoning. Whole Foods 365, Swanson, or Kirkland broths all work nicely. Use gluten free pasta if you need a gluten free Winter Minestrone Soup Recipe.
Finishing Touches
- 1 to 2 tablespoons fresh lemon juice
- 1 handful fresh parsley, chopped
- Freshly grated Parmesan cheese, for serving (skip for dairy free or vegan)
- Extra olive oil, for drizzling on top if you feel fancy
Lemon brightens the whole pot, so keep it in. You can use bottled lemon juice in a pinch, but fresh tastes best.
Equipment List
- Large heavy pot or Dutch oven, at least 6 quart
- Cutting board and sharp chef’s knife
- Wooden spoon or heat safe spatula
- Ladle
- Measuring cups and spoons
A Dutch oven holds heat well and gives the soup a deeper flavor as it simmers, but any large pot with a thick bottom works.
Tips
- Chop vegetables into similar size pieces so they cook evenly and stay tender, not mushy.
- Rinse canned beans under cold water to remove extra starch and sodium.
- Add pasta near the end of cooking so it stays al dente and does not soak up all the broth.
- Taste and season with salt and lemon juice at the end, since the flavors concentrate while the soup simmers.
- Use low heat for the simmer so the vegetables stay intact and the broth stays clear.
- Keep extra broth on hand and add a splash when reheating if the soup thickens.
- Stir occasionally while the soup cooks so nothing sticks to the bottom of the pot.
- Store pasta separate from the soup if you plan to freeze portions, then add cooked pasta when you reheat.
How to Make Winter Minestrone Soup
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions, carrots, and celery, and cook until soft, about 8 minutes, while you stir occasionally. Stir in garlic and tomato paste, and cook 1 to 2 minutes until the tomato paste darkens slightly and the garlic smells fragrant. Sprinkle in oregano, basil, thyme, bay leaf, salt, pepper, and red pepper flakes, and stir so the vegetables coat in the seasonings.
Step 2: Add hearty vegetables and broth
Add diced potato, fennel, and green beans to the pot, and stir to combine. Pour in the diced tomatoes with their juices and the broth. Scrape the bottom of the pot with your spoon to lift any browned bits, since they add flavor. Bring the mixture to a gentle boil over medium high heat.
Step 3: Simmer until vegetables turn tender
Lower the heat to medium low so the soup bubbles gently. Cover the pot partially and simmer for 15 to 20 minutes, until the potatoes and green beans feel tender when you poke them with a fork. Stir a few times while the soup simmers so nothing settles and sticks.
Step 4: Add beans, pasta, and quick cooking vegetables
Stir in the cannellini beans, kidney beans, zucchini, and cabbage or kale. Add the small pasta and stir again. Keep the soup at a gentle simmer and cook 8 to 10 minutes, until the pasta turns al dente and the zucchini softens. If the soup looks too thick, pour in another half cup of broth or water.
Step 5: Finish with lemon and herbs
Turn off the heat and remove the bay leaf. Stir in lemon juice and chopped parsley. Taste and adjust with more salt, pepper, or lemon juice until the Winter Minestrone Soup Recipe tastes bright and balanced. Ladle into bowls and top with grated Parmesan and a tiny drizzle of olive oil if you like.
Different Ways to Try It
- Gluten free: Use gluten free pasta or small diced potatoes instead of regular pasta.
- Vegan: Use vegetable broth and skip the Parmesan, or use a dairy free Parmesan style topping.
- Low carb: Skip the pasta and potato, and add extra zucchini, cabbage, and green beans.
- Extra protein: Stir in cooked Italian chicken sausage, turkey sausage, or shredded rotisserie chicken.
- More veggies: Toss in spinach, Swiss chard, or extra carrots near the end of cooking.
- Kid friendly: Use smaller pasta shapes, go light on red pepper flakes, and serve with extra Parmesan on top.
How to Serve Minestrone Soup
Serve this Winter Minestrone Soup Recipe hot in wide bowls so the vegetables and pasta spread out and cool slightly. Add a sprinkle of Parmesan, a spoon of pesto, or a drizzle of olive oil on top for extra richness. Pair the soup with warm crusty bread, garlic toast, or a simple green salad with a lemony dressing. Offer toppings like extra herbs, red pepper flakes, and grated cheese at the table so everyone customizes their bowl.
Make-Ahead and Storage Success
Let the soup cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen as it sits, so leftovers taste even better for lunch. If you plan to store it longer than a couple of days, freeze portions for up to 3 months and leave a little headspace in the containers for expansion. Reheat the Winter Minestrone Soup Recipe gently on the stove over medium heat, add a splash of broth or water if it thickens, and finish with fresh lemon and herbs to wake it back up.
Winter Minestrone Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots, and fennel if using. Cook, stirring occasionally, until the vegetables begin to soften, about 6–8 minutes.
- Stir in the garlic, dried oregano, dried thyme, and red pepper flakes if using. Cook for 1 minute until fragrant.
- Add the diced tomatoes with their juices and the vegetable broth. Stir in the potato and bring the mixture to a boil over medium-high heat.
- Reduce the heat to a gentle simmer and cook for 10 minutes, then add the pasta and zucchini. Continue to simmer until the pasta and vegetables are just tender, about 8–10 minutes more.
- Stir in the cannellini beans and chopped cabbage or kale. Simmer for another 5–8 minutes, until the greens are wilted and tender.
- Season the soup with salt and black pepper to taste. Stir in the grated Parmesan cheese if using and the chopped fresh parsley.
- Ladle the winter minestrone into bowls and serve hot, with extra Parmesan on top if desired.
Notes
Approximate per serving (1/6 of recipe): 260 calories; fat 7 g; saturated fat 1.5 g; carbohydrates 40 g; fiber 8 g; sugars 9 g; protein 10 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.