Winter Minestrone Recipe

Name: Winter Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried cannellini beans; 1 dried bay leaf; 2 tablespoons extra-virgin olive oil, plus more for serving; 1 large onion, coarsely chopped; 2 cloves garlic, minced; 1 carrot, peeled and sliced crosswise 1/4 inch thick; 1 celery stalk, sliced crosswise 1/4 inch thick; 2 teaspoons finely chopped fresh rosemary; 3 teaspoons finely chopped fresh thyme; 1 cup whole canned tomatoes, with their juice, crushed; 1 pound butternut squash, peeled and cut into 1/2-inch cubes; 1 medium russet potato, cut into 1/2-inch cubes; 1 bunch kale (preferably Tuscan), thick stems removed, and leaves cut crosswise into 1-inch ribbons (about 8 cups); 3-inch piece Parmigiano-Reggiano cheese rind, plus grated Parmigiano- Reggiano, for serving; 1 tablespoon coarse salt, plus more if needed; 1/2 teaspoon freshly ground pepper, plus more if needed; 2 teaspoons finely chopped fresh sage; 1/4 teaspoon crushed red-pepper flakes

Servings: persons

1/2 pound dried cannellini beans
1 dried bay leaf
2 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, coarsely chopped
2 cloves garlic, minced
1 carrot, peeled and sliced crosswise 1/4 inch thick
1 celery stalk, sliced crosswise 1/4 inch thick
2 teaspoons finely chopped fresh rosemary
3 teaspoons finely chopped fresh thyme
1 cup whole canned tomatoes, with their juice, crushed
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 medium russet potato, cut into 1/2-inch cubes
1 bunch kale (preferably Tuscan), thick stems removed, and leaves cut crosswise into 1-inch ribbons (about 8 cups)
3-inch piece Parmigiano-Reggiano cheese rind, plus grated Parmigiano- Reggiano, for serving
1 tablespoon coarse salt, plus more if needed
1/2 teaspoon freshly ground pepper, plus more if needed
2 teaspoons finely chopped fresh sage
1/4 teaspoon crushed red-pepper flakes

1
1. Place beans in a medium bowl. Add enough cold water to cover by 2 inches. Let soak overnight. Drain, and set aside.
2
2. In a large pot, combine 8 cups of water, drained beans, and bay leaf. Bring to a boil. Reduce to a simmer, and cook, partially covered, until beans are almost tender, about 1 hour.
3
3. In a medium saute pan, heat oil over medium heat. Add onion, garlic, carrot, celery, rosemary, and 2 teaspoons thyme. Cook, covered, until onions begin to soften, about 10 minutes. Stir in tomatoes, and bring to a simmer. Cook for 2 minutes. Add vegetable mixture to beans.
4
4. Stir in squash, potato, kale, cheese rind, salt, and pepper. Add enough water to just cover (about 6 cups), and bring to a boil. Reduce to a simmer, and cook, covered, until potatoes and beans are tender, about 25 minutes.
5
5. If desired, to thicken the soup, us the back of a spoon, to mash about 2 cups of beans, squash and potato against the side of the pot. Add sage, remaining teaspoon of thyme, and crushed red pepper. Taste, and adjust for seasoning. Garnish with grated cheese and a drizzle of olive oil, if desired. Serve immediately.

1325

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1/2 pound dried cannellini beans, 1 dried bay leaf, 2 tablespoons extra-virgin olive oil, plus more for serving, 1 large onion, coarsely chopped, and more.

Yes, 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.

Winter Minestrone

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