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Winter Vegetable Minestrone

Winter Vegetable Minestrone
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Serves 4| Hands-On Time: | Total Time:


  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.
By January, 2014

Nutritional Information

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

Quick Tip

If you don’t have a Parmesan rind on hand, try stirring in ¼ cup grated Parmesan just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.