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+ servings
Winter Minestrone Soup in white bowl with rosemary and spoon alongside

Winter Minestrone Soup

Winter Minestrone Soup is a hearty minestrone soup packed with pancetta, sweet potato, kale and farro.  Top with parmesan for the perfect bowl of soup!

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  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1 large carrot peeled and chopped into ½" pieces
  • 1 large parsnip peeled and chopped into ½" pieces
  • 1 large stalk celery tops removed and chopped into ½" pieces
  • 4 ounces chopped pancetta
  • 2 cloves garlic minced
  • 15 ounces diced tomatoes
  • 4 cups chicken stock
  • 2 cups water*
  • 1 bay leaf
  • 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
  • ½ cup uncooked small shaped pasta or sub with farro or quinoa
  • 1 medium sweet potato peeled and chopped into ½" chunks (or sub with regular potato)
  • 15 ounces cannelini beans rinsed and drained
  • 1" piece of parmesan cheese rind optional
  • 3 cups chopped kale or use baby kale or spinach
  • salt and pepper to taste


  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, parsnip, celery, and pancetta, and cook until the onions are translucent and the vegetables have softened, about 5-8 minutes. Add the garlic and sauté 30 seconds.
  • Add the tomatoes, stock, water, bay leaf, and rosemary and bring to a boil.
  • Add the sweet potato and cook about 10 minutes. Add the pasta, beans and parmesan cheese rind, and simmer about 10-15 more minutes, or until the pasta is cooked. 
  • Toss the kale in during the last 5-10 minutes of cooking until just wilted. If using baby kale or spinach, add during the last 2 minutes.
  • Remove from heat and remove the cheese rind and bay leaf and season with salt and pepper, to taste. Serve garnished with freshly grated parmesan cheese and enjoy!


  • Make vegetarian by omitting the pancetta and using vegetable stock in place of the chicken stock.
  • Pre-cut kale or baby kale are great options to save time. Add about 2-4 cups depending on the amount of greens you like in your soup!


Serving: 1g, Calories: 221kcal, Carbohydrates: 31g, Protein: 12g, Fat: 6g, Saturated Fat: 2g, Sodium: 804mg, Fiber: 7g, Sugar: 6g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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