Winter Minestrone

Bree, Baked Bree

As soon as the weather begins to cool and snow starts to fall, all I want to eat is soup. This hearty vegetarian soup is one of my absolute favorites. It is warm, soothing and is on the table in 30 minutes. I always have all of the ingredients in my kitchen and have made this soup a million different ways. Sometimes I add potatoes instead of cannelloni beans. Other times I start the soup with sweet Italian sausage. This is a great soup to make when you have some less than perfect produce. Use whatever combination of vegetables you have on hand. I like to add some buttery toast on the side for dipping.

Tip – Do not add the cooked pasta directly to the soup. Add the pasta to the bottom of the bowl and ladle hot soup over. If you should have leftovers (and I hope that you do) the pasta will soak up the broth and get mushy.

Winter Minestrone
By Bree


4 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 red pepper, diced
2 cloves garlic, minced
1 1/2 teaspoons dried basil
2 teaspoons salt
1 teaspoon pepper
1 15-ounce can cannelloni beans, rinsed and drained
1 28-ounce can diced tomatoes
4 cups vegetable broth
1 bunch kale, shredded
1/2 pound small pasta (cooked according to package directions)
1 loaf Italian bread
4 tablespoons butter, room temperature
4 tablespoons Parmesan cheese


Melt butter in large Dutch oven over medium heat. Add onions, carrots, celery and peppers to pot. Cook until soft, about 10 minutes. Add garlic, basil, salt and pepper. Cook for one minute. Add beans, tomatoes and broth. Simmer for 15 minutes. Add kale and cook until wilted. Add cooked pasta to bowl. Ladle soup over.

Slice bread. Spread with butter and sprinkle with Parmesan. Toast in 400°F oven until toasted and golden brown. Serve alongside soup.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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2 thoughts on “Winter Minestrone

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  1. rita said:

    How many people does this serve?

    • realbutter said:

      This recipe serves 4-6.