Winter Minestrone Recipe

Winter Minestrone is made with hearty root vegetables, salty pancetta, tender Swiss chard, and a rich beef broth thickened with pureed white beans. The result is a robust, comforting soup enriched with a Parmesan rind that offers a creamy texture without the need for dairy. It is the ultimate warming bowl for a chilly evening and makes a nutritious family dinner.

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Winter Minestrone Ingredients

• 2 tablespoons Olive Oil: For sautéing the aromatics.
• 1 Onion: Chopped.
• 2 Carrots: Peeled and chopped.
• 2 Celery Stalks: Chopped.
• 3 ounces Thinly Sliced Pancetta: Coarsely chopped. Adds a salty, savory depth.
• 2 cloves Garlic: Crushed.
• 1 pound Swiss Chard: Stems trimmed and leaves coarsely chopped.
• 1 Russet Potato: Peeled and cubed. Adds body to the soup.
• Kosher Salt and Freshly Ground Black Pepper: To taste.
• 1 (14 1/2-ounce) can Diced Tomatoes: With their juice.
• 2 Fresh Rosemary Sprigs: For a piney, wintery aroma.
• 1 (15-ounce) can Cannellini Beans: Drained and rinsed. Divided (most will be pureed, some left whole).
• 2 (14-ounce) cans Low-Sodium Beef Broth: Divided.
• 1 (1-ounce) Parmesan Rind: The secret ingredient for umami.
• 1/4 cup Fresh Flat-Leaf Parsley: Chopped.

How To Make Winter Minestrone

1. Sauté the aromatics: In a large, heavy stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, chopped pancetta, and crushed garlic. Cook, stirring frequently, for about 10 minutes until the onion is translucent and the vegetables have softened.
2. Wilt the greens: Add the chopped Swiss chard leaves and the cubed potato to the pot. Season generously with salt and pepper. Cook for another 2 minutes, stirring to coat the greens in the flavorful oil.
3. Start the base: Stir in the canned tomatoes (with juice) and the rosemary sprigs. Increase the heat to bring the mixture to a boil. Reduce the heat immediately and let it simmer for about 10 minutes until the chard is wilted and the tomatoes have broken down.
4. Puree the thickener: While the vegetables simmer, combine 3/4 of the cannellini beans with 1/2 cup of the beef broth in a food processor or blender. Blend until the mixture is almost smooth and creamy.
5. Simmer the soup: Pour the pureed bean mixture into the pot along with the remaining beef broth and the Parmesan rind. Simmer gently, stirring occasionally, for about 15 minutes, or until the potato pieces are tender when pierced with a fork.
6. Finish the dish: Stir in the remaining whole cannellini beans and the chopped parsley. Simmer for a final 2 minutes to heat the beans through. Remove the pot from the heat. Fish out and discard the rosemary stems (the leaves will have fallen into the soup) and the Parmesan rind. Season with salt and pepper before serving.

Recipe Tips

• Use the Rind: Never throw away Parmesan rinds. Simmering a hard cheese rind in a soup extracts a deep, savory flavor (umami) and thickens the broth slightly. It works much better than adding grated cheese during the cooking process.
• Puree the Beans: Blending a portion of the beans is a classic Italian technique. It creates a creamy, velvety texture in the soup without adding cream or flour, keeping the dish lighter but substantial.
• Swap the Greens: If you cannot find Swiss chard, kale or savoy cabbage are excellent substitutes. They are sturdy greens that hold up well to simmering without turning into mush.
• Prep the Veg: Try to chop the carrots, celery, and potato into roughly the same size pieces. This ensures they all finish cooking at the same time, giving you a perfect spoonful every time.

What To Serve With Winter Minestrone?

This hearty soup is a meal in itself, but it pairs wonderfully with a slice of crusty sourdough bread or garlic toast for dipping. For an extra touch of luxury, drizzle a little high-quality extra virgin olive oil over each bowl right before serving and top with a generous dusting of freshly grated Parmesan cheese.

How To Store Leftovers Winter Minestrone?

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 4 days. The flavors often improve the next day.
• Reheat: Reheat gently on the stovetop. If the soup has thickened too much in the fridge (due to the potatoes and beans), add a splash of water or broth to loosen it.
• Freeze: This soup freezes very well. Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.

Winter Minestrone Nutrition Facts

• Calories: ~350 kcal
• Fat: 14g
• Carbohydrates: 38g
• Protein: 18g
• Nutrition information is estimated per serving based on 4 servings.

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