Winter Minestrone Soup With Pasta and Herbs

When the cold weather hits, there's nothing quite like a warm bowl of Winter Minestrone Soup With Pasta to bring the family together. I remember one snowy evening when my son Jake insisted on helping me cook. He was so excited to add the herbs that he nearly spilled the whole jar! This hearty winter minestrone soup is packed with veggies and pasta, making it a perfect comfort food for chilly nights.

Why You’ll Love It

• It’s a one-pot meal, making cleanup a breeze.
• You can customize it with whatever veggies you have on hand.
• It’s healthy, filling, and perfect for leftovers.

Pure Comfort

This soup is pure comfort in a bowl. The combination of fresh herbs and tender pasta warms you up from the inside out, making it a go-to for any winter evening.

What You Need

• 2 tbsp 2 tbsp olive oil – or any vegetable oil
• 1 1 large yellow onion, diced – for sweetness
• 2 2 medium carrots, diced – adds color and nutrition
• 2 2 celery stalks, diced – for crunch
• 3 3 cloves garlic, minced – for flavor
• 1 1 can (14 oz) diced tomatoes – or fresh tomatoes, chopped
• 4 cups 4 cups vegetable broth – or chicken broth for non-vegetarian option
• 1 1 medium zucchini, diced – for a fresh taste
• 1 cup 1 cup green beans, trimmed and cut – or any seasonal green
• 1 cup 1 cup small pasta (like ditalini) – or gluten-free pasta
• 1 tsp 1 tsp dried oregano – or Italian seasoning
• 1 tsp 1 tsp dried basil – or fresh basil if available
• to taste Salt and pepper to taste – for seasoning
• for garnish Fresh parsley, chopped – adds freshness

Time to Cook

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, it tastes even better the next day.

Steps to Make It

1. Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the veggies are tender and the onion is translucent.
2. Next, stir in the minced garlic and cook for another minute. You’ll smell the garlic’s aroma filling your kitchen, which is a sure sign it’s time to move on.
3. Add the can of diced tomatoes along with their juices and the vegetable broth. Bring this mixture to a gentle boil, and watch as it bubbles invitingly.
4. Once boiling, toss in the diced zucchini and green beans. Let everything simmer for about 10 minutes until the veggies are just tender but still vibrant in color.
5. Now, add the small pasta, dried oregano, and dried basil. Cook for another 10 minutes until the pasta is al dente. Stir occasionally to prevent sticking, and enjoy the delightful smells wafting through the air.
6. Finally, season with salt and pepper to taste. Ladle the soup into bowls and sprinkle with fresh parsley for a pop of color and flavor. Serve it warm and enjoy!

Make It Perfect

• For a creamier soup, add a splash of cream or a dollop of sour cream when serving.
• If you want more protein, toss in some canned beans like cannellini or chickpeas.
• Feel free to use any seasonal vegetables you have on hand; this soup is super flexible!

Mix It Up

• Try adding kale or spinach for extra greens.
• Swap the pasta for quinoa for a gluten-free option.
• You can also throw in some diced potatoes for a heartier texture.

Perfect Partners

• Serve with crusty bread for dipping.
• A simple green salad pairs nicely on the side.
• Consider a sprinkle of Parmesan cheese for added flavor.

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FAQs

Conclusion

This Winter Minestrone Soup With Pasta is not just a meal; it’s a warm hug in a bowl. It’s perfect for cold nights and makes for great leftovers. So gather your family, share a bowl, and enjoy the cozy flavors together!

Winter Minestrone Soup With Pasta and Herbs

A hearty winter minestrone soup featuring fresh vegetables, pasta, and herbs. Perfect for cold nights, this one-pot meal is healthy, filling, and adaptable with seasonal veggies and optional additions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 2 tbsp olive oil or any vegetable oil
• 1 large yellow onion diced, for sweetness
• 2 medium carrots diced, adds color and nutrition
• 2 stalks celery diced, for crunch
• 3 cloves garlic minced, for flavor
• 1 can (14 oz) diced tomatoes or fresh tomatoes, chopped
• 4 cups vegetable broth or chicken broth for non-vegetarian option
• 1 medium zucchini diced, for a fresh taste
• 1 cup green beans trimmed and cut, or any seasonal green
• 1 cup small pasta like ditalini or gluten-free pasta
• 1 tsp dried oregano or Italian seasoning
• 1 tsp dried basil or fresh basil if available
• to taste Salt and pepper for seasoning
• for garnish Fresh parsley chopped, adds freshness

Equipment

• Large pot

Method

 

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, carrots, and celery; sauté for about 5 minutes until tender and onion is translucent.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add diced tomatoes with juices and vegetable broth; bring to a gentle boil.
5. Add diced zucchini and green beans; simmer for 10 minutes until veggies are tender.
6. Add small pasta, dried oregano, and dried basil; cook for 10 minutes until pasta is al dente, stirring occasionally.
7. Season with salt and pepper to taste.
8. Serve the soup warm garnished with chopped fresh parsley.