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 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.18/serving

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

Instructions

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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