Winter Minestrone Soup

The cold winter months call for plenty of warm, cozy bowls of Minestrone Soup! This version is packed with chunky winter veggies, pancetta, white beans and herbs for a hearty, flavorful soup that the entire family will love. It includes a gluten-free option and is great for meal prep!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 8 servings

Calories: 407 kcal per serving

Ingredients

1 tbsp - extra virgin olive oil
1 - yellow onion
1 - carrot
1 - parsnip
1 large stalk - celery
4 ounces - pancetta
2 cloves - garlic
15 ounces - tomatoes
4 cups - chicken stock
2 cups - water
1 - bay leaf
1 tbsp - rosemary
½ cup - farro
1 - sweet potato
15 ounces - cannelini beans
chunks - parmesan cheese
3 cups - kale
salt

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, parsnip, celery, and pancetta, and cook until the onions are translucent and the vegetables have softened, about 5-8 minutes. Add the garlic and sauté 30 seconds.
Add the tomatoes, stock, water, bay leaf and rosemary and bring to a boil.
Add the sweet potato and cook about 10 minutes. Add the farro or pasta, beans and parmesan cheese rind, and simmer about 10-15 more minutes, or until the farro or pasta is cooked.
Toss the kale in during the last 5-10 minutes of cooking until just wilted. If using baby kale or spinach, add during the last 2 minutes.
Remove from heat and remove the cheese rind and bay leaf. Season with salt and pepper, to taste and serve garnished with freshly grated parmesan cheese if desired. Enjoy!

Nutrition