Winter Vegetable Minestrone Soup

Warm up this winter with a hearty vegetable minestrone soup packed with root vegetables, pasta, and beans. Perfect for cozy evenings, this customizable soup is nutritious and easy to make, using seasonal produce to chase away the winter chills.

Winter is the perfect time for hearty, healthy soups. We could all use the extra nutrients at this time of year, and with an abundance of root vegetables around, a minestrone soup is the perfect way to use them up.

The beauty of a soup like this is how you can really customize it, for example, if you don’t like (or just don’t have access to) any of the vegetables suggested below, you can just substitute them for something else.

Minestrone soup is one of my go-to comfort foods, the chunky, warm vegetables mixed with a few pasta pieces is the perfect way to curl up on a winter evening. You’ll soon chase away those winter chills with a nice warm bowl of this soup!

Print Recipe

4.67 from 3 votes

Winter Vegetable Minestrone Soup

A warming, winter vegetable minestrone soup. Stuffed full of vegetables, pasta and beans

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Servings: 6 people

Cook ModePrevent your screen from going dark

Ingredients

• 1 White Onion
• 3 cloves garlic
• 3 cups (400g) Butternut Squash (cubed)
• 1 Zucchini (courguette)
• 1 Carrots
• 2 tsp Dried Oregano
• 2 cans Beans (variety of your choice)
• 2 (14oz) cans Diced Tomatoes
• 8 cups (1.9 l) Vegetable Stock
• 2 tbsp Tomato Puree
• 2 cups (110g) Dry Fusilli Pasta

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Instructions

• Dice the onion and mince the garlic. Dice all the other vegetables into 1 inch cubes.
• Heat about 1 tbsp olive oil in the bottom of a large stock pot. Fry the onion for 2-3 minutes until slightly translucent, add the garlic and cook for a further one minute.
• Add the rest of the cubed vegetables with the oregano, and stir so everything is coated.
• Add the vegetable stock, cans of tomatoes and tomato puree, mix so everything is combined and then simmer for 20 minutes.
• After 20 minutes, drain the beans and add those to the pan, along with the fusilli. Simmer for 6-8 minutes until the pasta is al dente. Serve straight away.

Notes

The soup can be frozen for up to 3 months, but the pasta will go softer every time it’s heated, so I would suggest making the soup in advance with all the ingredients except the pasta, then add the pasta and simmer for 6-8 minutes when defrosting.