Moosewood Winter Minestrone Recipe

Name: Moosewood Winter Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11/2 cups chopped onions; 5 or 6 garlic cloves, minced or pressed; 1 cup diced celery; 2 tablespoons olive oil; 1 teaspoon salt; 1 cup peeled and diced carrots; 1 cup peeled and diced parsnips; 1 cup chopped fennel bulb; 11/2 cups peeled and cubed sweet potatoes; 2 teaspoons ground fennel seeds; 2 teaspoons dried oregano; 1/8 to 1/4 teaspoon dried red pepper flakes; 1 teaspoon freshly ground dried rosemary or 1 fresh rosemary sprig; 3 cups canned tomatoes in juice, chopped or pureed; 2 to 3 cups water; 1/2 cup dry red wine (optional); 11/2 cups cooked drained kidney beans (15-ounce can)*; 3/4 cup chopped fresh parsley; freshly grated Parmesan cheese (optional); (plus 1 t cumin optional)

Servings: persons

11/2 cups chopped onions
5 or 6 garlic cloves, minced or pressed
1 cup diced celery
2 tablespoons olive oil
1 teaspoon salt
1 cup peeled and diced carrots
1 cup peeled and diced parsnips
1 cup chopped fennel bulb
11/2 cups peeled and cubed sweet potatoes
2 teaspoons ground fennel seeds
2 teaspoons dried oregano
1/8 to 1/4 teaspoon dried red pepper flakes
1 teaspoon freshly ground dried rosemary or 1 fresh rosemary sprig
3 cups canned tomatoes in juice, chopped or pureed
2 to 3 cups water
1/2 cup dry red wine (optional)
11/2 cups cooked drained kidney beans (15-ounce can)*
3/4 cup chopped fresh parsley
freshly grated Parmesan cheese (optional)
(plus 1 t cumin optional)

1
In a large nonreactive soup pot, saute the onions, garlic, and celery in the oil on low heat for 10 minutes. Stir in the salt, carrots, parsnips, and chopped fennel, and then cover and continue to cook for 10 minutes, stirring frequently.Add the sweet potatoes, ground fennel, oregano, red pepper flakes, and rosemary and simmer for about 5 minutes.
2
(If the vegetables stick or begin to brown, add a splash of water.)
3
Add the tomatoes, water, and, if using, the wine. Cover and simmer for 20 to 30 minutes. Add the beans and parsley and cook for another 10 minutes.
4
Serve plain or topped with grated Parmesan cheese.
5
Notes
6
* White and red kidneys are both fine, and if you prefer to substitute another type of
7
bean, go right ahead.

1069

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 11/2 cups chopped onions, 5 or 6 garlic cloves, minced or pressed, 1 cup diced celery, 2 tablespoons olive oil, and more.

Yes, Moosewood Winter Minestrone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moosewood Winter Minestrone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions