Minestrone with Winter Vegetables. Tomato-broth minestrone with carrot, parsnip, kale, cannellini beans and small pasta. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A tomato broth for winter produce
Carrot and parsnip simmer with tomato, cannellini beans and small pasta; kale goes in near the end. The result is intended as a sturdy vegetable soup, not a creamy chowder.
The pot ratio and six-bowl yield need testing, especially because pasta keeps absorbing broth after heat is turned off.
Cut roots evenly
Similar-sized carrot and parsnip dice soften together. Sauté them with onion first so the soup does not depend on an overly long pasta simmer to finish hard vegetables.
Canned beans are already cooked; rinse and drain them before they go into the pot. Check broth salt rather than adding an arbitrary amount.
Ingredients for 6 bowls
| Ingredient | Amount | Use |
|---|---|---|
| Olive oil | 2 tablespoons | For vegetables. |
| Yellow onion, diced | 1 onion | Base. |
| Carrots, diced | 2 carrots | Winter vegetable. |
| Parsnip, diced | 1 parsnip | Winter vegetable. |
| Garlic cloves, minced | 2 cloves | Base. |
| Crushed tomatoes | 14 ounces | One can. |
| Low-sodium vegetable broth | 6 cups | Soup liquid. |
| Cooked canned cannellini beans, rinsed | 15 ounces | One can, drained. |
| Dry small pasta | 3/4 cup | Such as ditalini. |
| Chopped kale, stems removed | 2 cups | Add near end. |
| Dried oregano | 1 teaspoon | Broth seasoning. |
Step-by-step method
- Heat 2 tbsp olive oil in a large pot. Soften one diced onion, two carrots and one parsnip about eight minutes; add two minced garlic cloves and cook briefly.
- Add one 14-oz can crushed tomatoes, 6 cups vegetable broth, one drained rinsed 15-oz can cannellini beans and 1 tsp oregano. Simmer roughly 15 minutes until root vegetables are nearly tender.
- Add 3/4 cup dry small pasta and cook to the package's tender endpoint, roughly eight to ten minutes. Stir in 2 cups chopped kale for the last few minutes until wilted.
- Ladle six provisional bowls. Test pasta absorption, broth volume and root-vegetable tenderness; add a measured broth adjustment only after a trial.
Cook pasta near the end
Simmer tomatoes, broth, beans and roots until almost tender, then add dry ditalini or a similarly small pasta. Use its package endpoint rather than promising every shape cooks in eight minutes.
Kale can wilt during the last few minutes. Adding it too early may leave dull soft leaves.
Watch broth level
Six cups of broth is the starting amount. A thick pot after pasta cooks might need more, but document how much before changing the recipe.
A soup held overnight will be thicker because pasta continues to drink liquid. Keep a separate-pasta variation for a tested make-ahead plan.
Serving and leftovers
Serve hot in six provisional bowls. Bread is a suitable optional accompaniment but not part of the card.
Cool leftovers promptly, refrigerate and reassess noodle texture on reheating. Standard pasta contains wheat; a gluten-free claim would require a different verified product.
Minestrone questions
Is the bean canned or dry?
The base uses one drained can of already cooked cannellini beans.
Is there meat?
No meat is in the measured vegetable-broth base.
When does kale go in?
Near the end so it wilts without long boiling.
Further reading and related Chefly recipes: RICARDO winter vegetable minestrone. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Minestrone with Winter Vegetables. Category: Soups. 6 bowls. Prep approximately 20 minutes; cooking approximately 35 minutes; additional cooling/chilling approximately 0 minutes; total approximately 55 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 tablespoons Olive oil; 1 onion Yellow onion, diced; 2 carrots Carrots, diced; 1 parsnip Parsnip, diced; 2 cloves Garlic cloves, minced; 14 ounces Crushed tomatoes; 6 cups Low-sodium vegetable broth; 15 ounces Cooked canned cannellini beans, rinsed; 3/4 cup Dry small pasta; 2 cups Chopped kale, stems removed; 1 teaspoon Dried oregano.
Instructions: Heat 2 tbsp olive oil in a large pot. Soften one diced onion, two carrots and one parsnip about eight minutes; add two minced garlic cloves and cook briefly. Add one 14-oz can crushed tomatoes, 6 cups vegetable broth, one drained rinsed 15-oz can cannellini beans and 1 tsp oregano. Simmer roughly 15 minutes until root vegetables are nearly tender. Add 3/4 cup dry small pasta and cook to the package's tender endpoint, roughly eight to ten minutes. Stir in 2 cups chopped kale for the last few minutes until wilted. Ladle six provisional bowls. Test pasta absorption, broth volume and root-vegetable tenderness; add a measured broth adjustment only after a trial.
Allergens: Wheat in standard pasta; Check broth and pasta labels. Review packaged ingredients and cross-contact before serving.
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Minestrone with Winter Vegetables
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Six bowls of tomato-broth winter-vegetable minestrone.
Ingredients
- 2 tablespoons Olive oil
- 1 onion Yellow onion, diced
- 2 carrots Carrots, diced
- 1 parsnip Parsnip, diced
- 2 cloves Garlic cloves, minced
- 14 ounces Crushed tomatoes
- 6 cups Low-sodium vegetable broth
- 15 ounces Cooked canned cannellini beans, rinsed
- 3/4 cup Dry small pasta
- 2 cups Chopped kale, stems removed
- 1 teaspoon Dried oregano
Instructions
- Heat 2 tbsp olive oil in a large pot. Soften one diced onion, two carrots and one parsnip about eight minutes; add two minced garlic cloves and cook briefly.
- Add one 14-oz can crushed tomatoes, 6 cups vegetable broth, one drained rinsed 15-oz can cannellini beans and 1 tsp oregano. Simmer roughly 15 minutes until root vegetables are nearly tender.
- Add 3/4 cup dry small pasta and cook to the package's tender endpoint, roughly eight to ten minutes. Stir in 2 cups chopped kale for the last few minutes until wilted.
- Ladle six provisional bowls. Test pasta absorption, broth volume and root-vegetable tenderness; add a measured broth adjustment only after a trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: 10-minute aromatics, 15-minute vegetable simmer and 8–10-minute pasta finish; package pasta time varies.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soups
Nutrition
- Serving Size: One sixth of the pot