Winter Vegetable Minestrone

Winter Vegetable Minestrone
Sang An
Filled with navy beans, pasta shells, cabbage, and squash, this vegetarian soup won’t leave you hungry.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
60
minutes

Ingredients

2
tablespoons
olive oil
1
medium onion, chopped
kosher salt and black pepper
1
14.5-ounce can diced tomatoes
1
small butternut squash (about 1 1/2 pounds), cut into 1-inch pieces
3
medium carrots, chopped
1
15-ounce can navy beans, rinsed
1
3-inch piece Parmesan rind (optional), plus grated Parmesan for serving
1/2
cup
small pasta shells
1/4
Savoy cabbage, chopped
crusty bread, for serving

Directions

  1. Heat oil in a large pot over medium heat. Add the onion, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring frequently, until soft, 8 to 10 minutes.
  2. Add the tomatoes (and their juices) and simmer until thickened, 6 to 8 minutes. Add the squash, carrots, beans, 6 cups water, and Parmesan rind, if desired, and bring to a boil. Simmer, stirring occasionally, until the vegetables are tender, 20 to 25 minutes. Add the pasta and cabbage. Simmer until the pasta is tender.
  3. Serve topped with grated Parmesan and with crusty bread on the side.

 

 

Chris Morocco
January 2014

Nutritional Information

  • Per Serving
  • Calories 346
  • Fat 9 g
  • Sat Fat 2 g
  • Cholesterol 3 mg
  • Sodium 913 mg
  • Protein 12 g
  • Carbohydrate 58 g
  • Sugar 11 g
  • Fiber 13 g
  • Iron 4 mg
  • Calcium 218 mg
What does this mean? See Nutrition 101.