Warm Up with Ina Garten Winter Minestrone Soup Bliss

This Ina Garten Winter Minestrone Soup is a hearty and comforting dish perfect for chilly evenings, packed with vibrant vegetables and cannellini beans.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 6 bowls

Course: Soups

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Alternative: Use avocado oil for a unique flavor.
1 medium Onion Substitute with shallots for a milder taste.
2 medium Carrots Consider sweet potatoes for a delightful twist.
2 stalks Celery No direct substitutes recommended.
3 cloves Garlic Can be substituted with garlic powder (1/4 tsp per clove).

For the Veggies

2 cups Butternut Squash Sweet potatoes work well as an alternative.
1 medium Zucchini If unavailable, increase other vegetables.
1 can Diced Tomatoes Use canned or fresh based on availability.
2 cups Chopped Kale Spinach can be used as a milder alternative.

For Protein and Pasta

1 can Cannellini Beans Great Northern or navy beans can be substituted.
1 cup Ditalini Pasta Any small pasta works, but avoid large shapes.

For the Broth

6 cups Chicken or Vegetable Stock Opt for low-sodium for less salt.
1 piece Parmesan Rind Optional but recommended for richer taste.
to taste Salt Essential for seasoning; adjust to taste.
to taste Pepper Essential for seasoning; adjust to taste.

For Garnishing

to taste Grated Parmesan Nutritional yeast serves as a great vegan alternative.
to taste Chopped Parsley Omit if a simpler presentation is preferred.

Equipment

Large pot

Method

Preparation Steps

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until translucent.
Add 2 diced carrots and 2 chopped celery stalks. Continue cooking for another 5 minutes, stirring frequently.
Stir in 3 minced garlic cloves, 2 cups of cubed butternut squash, and 1 diced zucchini. Sauté for 3–4 minutes.
Add 1 can of diced tomatoes and 6 cups of stock, seasoning with salt and pepper to taste. Bring to a simmer for 3–5 minutes.
Once simmering, add 1 can of drained cannellini beans and 2 cups of chopped kale. Let it simmer for 10 minutes.
Stir in 1 cup of ditalini pasta and cook for another 10 minutes or until the pasta is al dente.
Taste the soup and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan and chopped parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Adjust the veggies based on what you have on hand and consider the tips for storing and reheating to maintain quality.

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