Best Winter Minestrone Soup (packed with veggies!)
Hearty winter minestrone packed with pancetta, tender butternut squash, beans, greens, and pasta in a rich tomato broth—cozy, filling, and perfect for cold nights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
2 tablespoons olive oil
4 ounces pancetta, diced (or bacon)
1½ cups chopped yellow onions
2 cups diced carrots (about 3 medium)
2 cups diced celery (about 3 stalks)
4 garlic cloves, minced
2 teaspoons fresh thyme, chopped
1 bay leaf
2½ cups peeled and cubed butternut squash
1 (28-ounce) can crushed tomatoes
6–8 cups vegetable or chicken stock (low-sodium)
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup small pasta (ditalini or elbows)
5 ounces baby spinach or kale
½ cup dry white wine (optional)
Salt and black pepper, to taste
Grated Parmesan cheese and pesto, for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add pancetta and cook until crispy, about 5 minutes. Add onions, carrots, and celery; sauté 8–10 minutes until softened.
2. Stir in garlic and thyme and cook 1 minute until fragrant. Add butternut squash, crushed tomatoes, stock, bay leaf, salt, and pepper. Bring to a boil, then cover and simmer 20–30 minutes until vegetables are tender.
3. Meanwhile, cook pasta in a separate pot according to package directions; drain. Stir cannellini beans and cooked pasta into the soup and simmer 5 minutes.
4. Add spinach and white wine (if using) and cook 2–3 minutes until greens wilt. Taste and adjust seasoning. Remove bay leaf and serve with Parmesan and a dollop of pesto.
Notes
Cooking pasta separately keeps it from soaking up too much broth—especially for leftovers.
Use kale for a heartier texture or spinach for a softer finish.
Add more stock as needed to reach your preferred thickness.
Store up to 4 days; the soup will thicken as it sits.