Winter Minestrone
Cozy Up with Winter Minestrone: The Perfect Hearty Soup
As the days get shorter and the temperatures drop, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to hearty, flavorful soups, Winter Minestrone is a true champion. This isn’t your average minestrone; it’s packed with seasonal vegetables, tender cannellini beans, and infused with the aromatic flavors of rosemary and bay leaf. It’s a celebration of winter produce and a hug in a bowl!
This recipe leans into the traditional Italian spirit of cucina povera – making the most of simple, readily available ingredients. Don’t be intimidated by the ingredient list; the process is surprisingly straightforward. The key is to build layers of flavor, starting with a slow sauté of the vegetables. This step is crucial – it’s where the magic happens! The long simmering time allows the flavors to meld and deepen, creating a truly satisfying and complex soup.
Why You’ll Love This Winter Minestrone:
- Hearty & Filling: Packed with beans and vegetables, this soup will keep you satisfied for hours.
- Flavorful: The combination of rosemary, bay leaf, and slow-sautéed vegetables creates a depth of flavor that’s hard to beat.
- Healthy & Nutritious: A great way to get your daily dose of vegetables and fiber.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal prepping.
- Freezer-Friendly: Leftovers freeze beautifully, so you can enjoy this cozy soup anytime.
Tips for the Best Minestrone:
- Don’t rush the sauté: Allowing the vegetables to caramelize slowly is key to developing a rich flavor.
- Use good quality beans: Cannellini beans are traditional, but you can substitute other white beans if you prefer.
- Adjust the thickness: Add more or less bean cooking liquid to achieve your desired consistency.
- Fresh herbs are best: While dried rosemary can be used in a pinch, fresh rosemary will provide the most vibrant flavor.
- Parmesan is a must! A generous grating of Parmesan cheese adds a salty, umami-rich finish.
Frequently Asked Questions
Q: Can I use pre-cooked beans?
A: While you can, using dried beans and cooking them yourself will result in a more flavorful soup. The cooking liquid from the beans adds a lot of depth.
Q: Can I substitute other vegetables?
A: Absolutely! Feel free to add or substitute other winter vegetables like kale, Swiss chard, or potatoes.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply omit the Parmesan cheese.
Q: How long does this soup keep in the refrigerator?
A: This soup will keep in the refrigerator for up to 4 days.
Q: Can I freeze this soup?
A: Yes! This soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers.
Get ready to embrace the warmth and comfort of this delightful Winter Minestrone. It’s a soup that’s sure to become a family favorite!
Winter Minestrone
Ingredients
- 1 cup dried cannellini beans
- 1 yellow onion small diced
- 4 carrots small diced
- 4 cloves garlic minced
- 2 sprigs fresh rosemary chopped
- 1 butternut squash small diced (or any other winter squash)
- 1 fennel bulb small diced
- 2 cups spinach leaves loosely packed, rough chopped
- 2 bay leaves
- 3 tablespoons olive oil
- 3 1/2 cups water
- 1 1/2 teaspoons salt
- to taste pepper
- to taste Parmesan cheese for serving
Instructions
- The night before, soak the beans in cold water in a large pot. In the morning, drain the beans, add fresh water (about 3" above beans) and simmer until very tender – about 1 hour. Drain cooked beans and reserve cooking liquid.
- Heat the olive oil in a heavy bottomed pot over medium heat. Add the onion, carrot and fennel and saute for about 15-20 minutes until veggies are soft and onion has started to turn golden brown. Don’t skimp on this step because it adds so much flavor for the soup later!
- Add the garlic, rosemary, bay leaves and salt and saute for another 3 minutes. Then, add the water and the squash. Bring to a simmer and cook until squash is tender – about 15 minutes.
- When the squash has become tender, add the beans and enough bean cooking liquid until you reach desired thickness. Keep in mind that this soup is supposed to be very thick so don’t add to much liquid here! Less is more. Add the spinach and cook just until the spinach has wilted.
- Adjust seasonings if need be and serve soup topped with a tbsp (or more!) of freshly grated Parmesan cheese. Bread is always a good idea as well.
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