Hearty Winter Minestrone

When the temperature drops and cozy sweaters come out, there’s nothing more comforting than a big bowl of hearty soup. This Winter Minestrone is a nourishing, flavorful meal that brings together the best of cold-weather produce with pantry staples like beans and broth. It's rustic, simple to make, and ideal for a satisfying weeknight dinner or weekend lunch.

Why You'll Love This Winter Minestrone

• Packed with nutrient-dense vegetables like Swiss chard, carrots, and potatoes

• Creamy cannellini beans add fiber and plant-based protein

• The Parmesan rind infuses the broth with deep, savory richness

• Pancetta brings just the right amount of smoky flavor

• One pot = easy prep and even easier cleanup

This dish is a great way to load up on seasonal veggies while keeping things warm and comforting. Plus, it gets even better the next day perfect for meal prep.

Ingredients

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 3 ounces thinly sliced pancetta, coarsely chopped

• 2 garlic cloves, minced

• 1 pound Swiss chard, stems trimmed and leaves coarsely chopped

• 1 russet potato, peeled and cubed

• 1 (14.5-ounce) can diced tomatoes

• 1 fresh rosemary sprig

• 1 (15-ounce) can cannellini beans, drained and rinsed

• 2 (14-ounce) cans low-sodium beef broth

• 1 ounce piece of Parmesan cheese rind

• 2 tablespoons chopped fresh Italian parsley

• Salt and pepper, to taste

Step-by-Step Directions

1. Sauté the base vegetables
   Heat olive oil in a large heavy pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Sauté until the onion becomes translucent—about 10 minutes.

2. Add hearty vegetables and simmer
   Stir in the chopped Swiss chard and cubed potato. Cook for another 2 minutes. Then, add the diced tomatoes and rosemary sprig. Let everything simmer until the chard wilts and the tomatoes break down, about 10 minutes.

3. Blend part of the beans
   In a blender or food processor, combine ¾ cup of the cannellini beans with ¼ cup of the broth. Blend until almost smooth this adds body and creaminess to the soup without needing cream.

4. Combine everything and simmer
   Add the pureed beans, remaining broth, and Parmesan rind to the pot. Simmer for about 15 minutes, or until the potatoes are tender, stirring occasionally.

5. Finish with whole beans and parsley
   Add the remaining whole cannellini beans and chopped parsley. Simmer for 2 more minutes, until heated through and thickened slightly.

6. Final touches
   Season with salt and freshly ground black pepper to taste. Remove and discard the Parmesan rind and rosemary sprig (the leaves will have fallen off naturally).

Serving Suggestions

• Serve hot with crusty whole grain bread or a side of warm focaccia.

• Sprinkle grated Parmesan on top for an extra cheesy kick.

• Add a drizzle of good-quality olive oil just before serving for added richness.

Nutrition Highlights

• Swiss chard is a great source of vitamins A, C, and K.

• Cannellini beans offer fiber, folate, and plant-based protein.

• Tomatoes bring in lycopene, a powerful antioxidant linked to heart health.

According to the USDA, including more legumes like cannellini beans in your diet can help reduce the risk of chronic diseases such as type 2 diabetes and heart disease.

Final Thoughts

This Winter Minestrone is everything you want in a cold-weather meal: hearty, wholesome, and deeply satisfying. It's a beautiful reminder that seasonal ingredients, when treated simply, can create something truly nourishing.

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