Winter Minestrone Soup With Pasta and Fresh Herbs

When the weather turns chilly, there's nothing quite like a warm bowl of Winter Minestrone Soup With Pasta and Fresh Herbs. I remember one snowy evening, my son Jake and I whipped this up together. He insisted on adding extra herbs, and let me tell you, it turned out delicious!

Why You’ll Love It

• It's packed with veggies and flavor.
• Perfect for cozy family dinners.
• You can customize it with your favorite ingredients.
• It's a great way to use up leftover vegetables.

Pure Comfort

This soup is pure comfort in a bowl. The combination of fresh herbs and hearty pasta warms you from the inside out, making it the perfect dish for winter nights.

What You Need

• 2 tbsp 2 tbsp olive oil – You can substitute with vegetable oil if needed.
• 1 1 large yellow onion, diced
• 2 cloves 2 cloves garlic, minced
• 2 2 medium carrots, diced
• 2 2 stalks celery, diced
• 1 1 medium zucchini, diced
• 1 can 1 can (14 oz) diced tomatoes – You can use fresh tomatoes if preferred.
• 4 cups 4 cups vegetable broth – Low-sodium broth works well.
• 1 cup 1 cup small pasta (like ditalini) – Feel free to use gluten-free pasta.
• 1 can 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tsp 1 tsp dried oregano
• 1 tsp 1 tsp dried basil
• to taste Salt and pepper to taste
• 1/4 cup 1/4 cup fresh parsley, chopped – You can substitute with cilantro if desired.

Time to Cook

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, this soup can be made ahead and stored.

Steps to Make It

1. Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion and sauté until it becomes translucent, about 5 minutes. This will create a fragrant base for your soup.
2. Next, stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes, until the vegetables soften slightly. You'll start to smell the wonderful aroma of the garlic and veggies mingling together.
3. Add the diced zucchini and cook for an additional 3 minutes, stirring occasionally. The zucchini should begin to soften and brighten in color, adding a lovely texture to your soup.
4. Now, pour in the can of diced tomatoes along with the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
5. Stir in the small pasta and cannellini beans, along with the dried oregano and basil. Cook for another 10-12 minutes, or until the pasta is al dente. Keep an eye on it so the pasta doesn't get mushy.
6. Finally, season with salt and pepper to taste. Stir in the fresh parsley just before serving for a burst of color and flavor. Ladle the soup into bowls and enjoy the warmth it brings.

Make It Perfect

• For a creamier texture, you can blend a portion of the soup before adding the pasta.
• If you want to add more protein, consider tossing in some cooked lentils or chickpeas.
• Serve with crusty bread on the side for a complete meal.

Mix It Up

• Add spinach or kale for extra greens.
• Substitute the pasta with quinoa for a gluten-free option.
• Incorporate seasonal vegetables like butternut squash or sweet potatoes.

Perfect Partners

• Pair with a fresh garden salad.
• Serve alongside garlic bread for a comforting combo.
• A sprinkle of grated Parmesan cheese on top adds a nice touch.

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FAQs

Conclusion

This Winter Minestrone Soup With Pasta and Fresh Herbs is not just a meal; it's a warm hug in a bowl. Whether you're enjoying it on a snowy day or sharing it with family, it's sure to become a favorite in your home.

Winter Minestrone Soup With Pasta and Fresh Herbs

A warm and comforting winter soup packed with vegetables, pasta, beans, and fresh herbs. This minestrone soup combines a flavorful broth with hearty ingredients, perfect for chilly nights and family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Soup

Cuisine American

Equipment

• Large Pot

Ingredients

  

Main

• 2 tbsp olive oil You can substitute with vegetable oil if needed.
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 can (14 oz) diced tomatoes You can use fresh tomatoes if preferred.
• 4 cups vegetable broth Low-sodium broth works well.
• 1 cup small pasta (like ditalini) Feel free to use gluten-free pasta.
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tsp dried oregano
• 1 tsp dried basil
• to taste salt and pepper
• 1/4 cup fresh parsley, chopped You can substitute with cilantro if desired.

Instructions

 

• Heat olive oil in a large pot over medium heat until shimmering.
• Add diced onion and sauté until translucent, about 5 minutes.
• Stir in minced garlic, diced carrots, and celery; cook for 3-4 minutes until vegetables soften slightly.
• Add diced zucchini and cook for another 3 minutes, stirring occasionally.
• Pour in diced tomatoes and vegetable broth; bring to a gentle boil, then reduce heat and simmer for 10 minutes.
• Stir in small pasta, cannellini beans, dried oregano, and basil; cook 10-12 minutes until pasta is al dente.
• Season with salt and pepper to taste; stir in fresh parsley before serving.
• Ladle soup into bowls and enjoy warm.

Keyword beans, Herbs, Minestrone, Pasta, soup, vegetables