Winter Minestrone Soup with Parmesan Rind

A hearty and comforting minestrone soup packed with seasonal winter vegetables and infused with the rich flavor of a parmesan rind. Serve with crusty bread for a satisfying winter meal.

Prep Time

20 minutes

Total Time

60 minutes

Calories

345

Level

Easy

Yields

6 servings

Cost

£1.18

Season:

☀️ Summer•❄️ Winter

Meal Type:

Soup•Bread

Cuisine:

Italian

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

2tablespoonsOlive oil(Extra virgin)

£0.25

1mediumYellow onion(Diced)

£0.40

2mediumCarrot(Diced)

£0.20

2stalksCelery stalk(Diced)

£0.30

3clovesGarlic(Minced)

£0.15

28ouncesCanned diced tomatoes(Undrained)

£1.10

6cupsVegetable broth(Low sodium)

£0.60

1rindParmesan rind(Approximately 3-4 inches)

15ouncesCannellini beans(Drained and rinsed)

£0.70

4cupsKale(Chopped)

£1.00

0.5cupSmall pasta shells (ditalini or similar)(Optional, use gluten-free if needed)

£0.30

1teaspoonDried oregano

£0.05

0.5teaspoonDried basil

£0.05

To tasteSalt

To tasteBlack pepper(Freshly ground)

For servingCrusty bread

£1.50

For servingParmesan cheese(Grated)

£0.50

Total Cost

£7.10

£1.18 per serving

The Method

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.
2
Add garlic and cook for another minute until fragrant.
3
Stir in diced tomatoes, vegetable broth, parmesan rind, oregano, and basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
4
Remove the parmesan rind. It should have softened and released its flavor. Discard the rind.
5
Add cannellini beans and kale to the soup. If using pasta, add it now as well. Simmer until the kale is tender and the pasta is cooked through, about 5-10 minutes.
6
Season with salt and pepper to taste.
7
Serve hot, garnished with grated Parmesan cheese and crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (500g)

345 kcal / 1444 kJ

Carbs

48g

18% of RDA

Fat

11g

16% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

10 g

11% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

Feel free to add other winter vegetables like potatoes, butternut squash, or Brussels sprouts.

For a richer flavor, use chicken broth instead of vegetable broth.

The parmesan rind adds a depth of flavor, but be sure to remove it before serving.

This soup tastes even better the next day after the flavors have had time to meld.

Add a squeeze of lemon juice at the end for a brighter flavor.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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