/ Nutrition

Recipe: Winter Vegetable Minestrone

Try our Winter Vegetable Minestrone, a heart-healthy recipe that is perfect for cold winter days.

Winter Vegetable Minestrone

(Serves 6-8)


¼ cup extra virgin olive oil
• 2 cups onion, medium dice
• 1 cup carrot, medium dice
• 1 cup celery, medium diced
• 4-6 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 teaspoons dried oregano
• 1 bay leaf
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can cannellini beans, drained
• 6 cups low-sodium vegetable or chicken stock
• 1 cup turnip or rutabaga, peeled, medium dice
• 1 cup sweet potato, peeled, medium dice
• 1 cup small pasta, cooked al dente according to package
• 1 handful of baby spinach or baby kale
• A few sprigs of winter herbs such as thyme, rosemary,
or sage, chopped (optional)
• Salt and pepper, to taste
• Freshly grated parmesan and extra virgin olive oil,
for serving


1. Sauté the onions, carrots, celery, and garlic in olive oil until tender.

2. Add salt, oregano, and bay leaf to the vegetables, stirring well. Continue to cook until fragrant.

3. Add diced tomatoes, cannellini beans and stock, mixing well. Add diced turnip and sweet potato, bringing the mixture to a simmer. Continue cooking until root vegetables are tender and flavors have married. Add additional stock or water as needed to prevent the soup from becoming too thick.

4. Fold in the cooked pasta and baby spinach or kale. Stir and cook until the greens are wilted, and the pasta is warmed through. If using, stir in chopped fresh herbs.

5. Season the soup with salt and pepper, to taste. To serve, ladle soup into bowls, top with grated parmesan and drizzle with extra virgin olive oil.

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