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+ servings
Winter minestrone soup in a white bowl with parmesan on top

Winter Minestrone Soup

Winter Minestrone Soup is packed with wholesome veggies, pancetta, white beans and farro for a flavorful, satisfying soup that the entire family will love! It includes a gluten-free option and it's great for meal prep!

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  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1 large carrot chopped
  • 1 large parsnip peeled and chopped
  • 1 large stalk celery chopped
  • 4 ounces chopped pancetta
  • 2 cloves garlic minced
  • 15 ounces diced tomatoes
  • 4 cups chicken stock or sub with beef or vegetable stock
  • 2 cups water or sub with more stock
  • 1 bay leaf
  • 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
  • ½ cup uncooked farro or short cut pasta sub with quinoa to make gluten-free
  • 1 medium sweet potato peeled and chopped into ½" chunks (or sub with regular potato)
  • 15 ounces cannelini beans rinsed and drained
  • 1" chunk 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 farro or pasta, beans and parmesan cheese rind, and simmer about 10-15 more minutes, or until the farro or 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. Season with salt and pepper, to taste and serve garnished with freshly grated parmesan cheese if desired. Enjoy!


  • Dietary substitutions:  Make vegetarian by omitting the pancetta and using vegetable stock in place of the chicken stock;  omit the parmesan cheese rind to make this recipe dairy-free; use quinoa instead of pasta to make this soup gluten-free.
  • Pro tip:  Prep the veggies in advance to make meal prep a breeze on busy nights!
  • Baby kale and spinach are great options to save time.  Add about 2-4 cups depending on the amount of greens you like in your soup!
  • Store minestrone soup in the refrigerator for up to 5 days, or freeze for up to 3 months.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!