15 Best Winter Soups #15

#15. Minestrone Soup

3 tablespoons olive oil, plus more for drizzling
5 cloves of garlic, pressed or minced
3 shallots or 1 large onion
1 cup chopped celery
1 cup chopped baby carrots
3 cups seasonal veggies of choice (examples: zucchini, yellow squash, green beans, potatoes, peas)
1¼ teaspoons dried oregano
1¼ teaspoons dried basil
1 teaspoon sea salt
Black pepper (freshly-ground), to taste
8 cups (2 quarts) vegetable broth
1 (28-ounce) can Cento San Marzano whole tomatoes (with juices) or diced tomatoes
1 cup water
4½ tablespoons tomato paste
1 (15.5-ounce) can Great Northern beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1⅓ cups dry ditalini pasta (uncooked)
3½ cups baby spinach, baby kale, or collard greens (de-stemmed), packed
Optional garnish: grated Parmesan or Parmigiano Reggiano

In a large stock pot, warm the olive oil over medium-low heat until the oil shimmers. Add the pressed or minced garlic and sauté briefly.
Add the shallots (or large onion). Sauté until softened.
Add the chopped carrots and celery. Sauté until tender.
Sprinkle in the dried oregano, dried basil, and sea salt. Grind fresh black pepper into the pot. Add your choice of seasonal veggies. Sauté for 2 minutes.
Pour in the vegetable broth. Hand crush the Italian whole tomatoes directly over the pot. Add the water to the can. Swish it around to get all the tomato pieces and juices. Add the liquid to the pot.
Measure out the tomato paste and add it to the pot. Stir to combine.
Raise the heat to medium-high and bring the soup to a boil, stirring frequently.
Reduce the heat to low. Add the leafy greens (baby spinach, baby kale, or collard greens) to the pot and stir.
Add the kidney beans and Great Northern beans. Stir briefly to combine.
Simmer the soup uncovered for 35 to 45 minutes.
While the soup is simmering on the stove, bring a small pot of heavily salted water to a boil. Cook the ditalini pasta al dente according to package instructions. Drain well.
Divide the cooked noodles between individual serving bowls.
Ladle the hot soup over the noodles.
Garnish each serving with a drizzle of olive oil, more cracked black pepper, and grated Parmesan cheese.
Serve the Minestrone Soup with a loaf of rustic bread and/or a crisp garden salad.

Best substitute for pasta: Rice.
How to brighten the flavor: A beautiful squeeze of lemon juice.
Perfect make-ahead recipe: Minestrone soup tastes even better the next day! Even after cooking ceases, the rich flavors continue to develop with time. When the flavors meld together in the fridge overnight, the result is a more deliciously-balanced dish.
Can minestrone soup be frozen? Yes, if it doesn’t contain potatoes (these have a strange texture when frozen), and the pasta is not mixed in, this soup freezes and defrosts very well. Cool the soup after cooking. Transfer to a zip-top freezer bag. For compact storage, lay the bag flat.
How to make this recipe gluten free: Use short yet sturdy gluten-free noodles.
How to make this recipe vegetarian: Skip the grated-cheese garnish. Instead, use a vegan Parmesan-style topping.