Get ready for the cold weather with this Quick & Comforting Winter Minestrone. Full of hearty veggies, earthy beans, pasta, and pancetta, and ready in just 30 minutes, I guarantee it will become a staple on those cold winter nights!
Ingredients For One-Pot Minestrone
- Avocado or olive oil
- Onion
- Carrots
- Celery
- Pancetta
- Garlic
- Kale or Swiss chard
- Potato
- Diced tomato
- Canned Cannellini beans
- Beef broth
- Ditalini pasta
- Italian seasoning
- Parmesan cheese
How To Make One-Pot Minestrone Soup
- Heat the oil in a large Dutch oven and saute the onion, garlic, carrots, celery, and pancetta until the onions are translucent about 8 mins. Add the potatoes and kale and cook until the kale is wilted.
- Mix in the undrained diced tomatoes, cannellini beans, beef broth, Italian seasoning, salt, pepper, and pasta. Simmer until the pasta is cooked, about 12 mins. Serve with crusty, toasted bread and freshly grated Parmesan cheese on top.
How Can I Store and Reheat The Leftovers?
Place any leftovers in an airtight container and store them in the fridge for up to 3 days. You can reheat it in the microwave or in a pot on the stovetop.
Can I Freeze This Soup?
Yes, you can! If you want to freeze this soup, do it without the ditalini pasta. Pasta doesn’t thaw well. You can add it once you thaw and reheat the soup.
Quick & Comforting One-Pot Minestrone - Ready in 30!
Equipment
- Knife and cutting board
- Large Dutch oven or heavy-bottomed pot
Ingredients
- 1 tbsp avocado or olive oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 cup carrots, chopped
- ½ cup celery, chopped
- 3 oz pancetta or bacon, thinly sliced and chopped
- 4 cups kale, chopped
- 1 russet potato, peeled and cubed
- 1- 14.5 oz can diced tomatoes, undrained
- 1- 15 oz can cannellini beans, drained and rinsed
- 1 tsp Italian seasoning
- ½ tsp salt
- Freshly ground black pepper to taste
- 28 oz low-sodium beef broth
- ¾ cup ditalini pasta
- Parmesan cheese, freshly shredded for serving
Instructions
- Heat the oil in a large Dutch oven and saute the onion, garlic, carrots, celery, and pancetta until the onions are translucent about 8 mins. Add the potatoes and kale and cook until the kale is wilted.
- Mix in the undrained diced tomatoes, cannellini beans, beef broth, Italian seasoning, salt, pepper, and pasta. Simmer until the pasta is cooked, about 12 mins. Serve with crusty, toasted bread and freshly grated Parmesan cheese on top.
Nutrition
Frequently Asked Questions about One-Pot Minestrone
1. Can I Substitute The Pancetta?
Yes, you can use bacon if you can’t find pancetta. If you want a vegetarian version, omit the pancetta altogether.
2. What If I Don’t Have Kale?
If you don’t have kale, you can use Swiss chard or spinach instead.
3. Can I Use A Different Type Of Broth?
Yes, you can use chicken broth for a milder flavor, or vegetable broth for a vegetarian version.
4. How Can I Make Sure The Soup Isn’t Too Salty?
Always start with a small amount of salt and add more if needed. Using low-sodium beef broth is also a good idea to control the amount of salt in the soup.
5. How Can I Make The Soup Thicker?
If you want a thick soup, blend or mash ¼ cup of beans in a little broth and add it to the soup as a thickener.
6. What Are Some Suggested Side Dishes For This Soup?
All this soup needs is some toasted crusty bread and a side salad!
