Winter Vegetable Minestrone

winter-minestrone
Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 346 calories
    • 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

Ingredients

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