Winter Minestrone Soup

Prep Time: 20 mins
Cook Time: 45 mins
Serves 6

When the temperature drops and the bright flavors of summer come to an end, this winter minestrone soup makes the best of winter vegetables.

Keep the flavors simple and comforting. Feel free to substitute the veggies for what’s fresh at the time, such as spinach, kale, parsnip, or rutabaga for example. I try to have a mixture of greens and root veggies.

I prefer to use water instead of broth so the taste stays clean and uncomplicated, but a good chicken or mushroom broth would add a lot of depth. Omit the parmesan cheese at the end for a vegan minestrone.

A winter minestrone soup like this adds some warmth to a chilly day and is perfect for sharing or meal prep.

Ingredients

• 1 large yellow onion, (peeled and diced)
• 3 ribs celery, (diced)
• 3 cloves garlic, (minced)
• 1 large turnip, (peeled and diced)
• 2 large carrots, (peeled and diced)
• 1 bunch swiss chard, (leaves torn roughly and stems diced)
• 1 1/2 cups cooked cannellini beans, (or 1 can drained)
• 1 can of diced tomatoes, (preferably Italian with no added salt)
• 1/2 cup parsley, (minced plus some additional leaves for topping)
• 1 cup of Israeli couscous, (or orzo)
• 2 tsp celery seeds
• 1 tsp fennel seeds
• salt and cracked black pepper, (to taste)
• 4 tbsp olive oil
• 4 cups of water
• Parmesan cheese, (for serving)

Instructions

• Heat a large dutch oven or soup pot under a medium-high flame. Add celery seeds and fennel seeds and dry toast 1-2 minutes or until fragrant. Remove from pot and crush with a mortar and pestle or the blunt side of a knife and set aside.
• Return the dutch oven to the stove and add the olive oil, onion, celery and pinch of salt and sauté for 4-5 minutes until the onions are translucent. Add the garlic and crushed seeds and continue to sauté for 1 minute.
• Add the diced tomatoes, water, and some salt and pepper to the pot and bring to a boil.
• Lower the heat to a simmer and add the carrots, turnip, and swiss chard and cook for about 20 minutes until the root veggies are just cooked through.
• Then, add the beans, Israeli couscous, and parsley and cook for another 4-5 minutes or until the couscous has puffed up a bit and is tender. Add a bit more water if the soup is getting too thick.
• Taste and adjust for salt. Top with some additional parsley, olive oil, freshly cracked pepper and parmesan cheese.