Winter Vegetable Minestrone Soup

This article may contain affiliate links. Please read our disclosure policy.

4.67 from 3 votes

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.

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

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.

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

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!

A warming, winter vegetable minestrone soup. Stuffed full of vegetables, pasta and beans
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
Cook Time30 minutes
Total Time50 minutes
Servings: 6 people

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

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.

Images by Lauren Caris Short.

Leave a Comment

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 thoughts on “Winter Vegetable Minestrone Soup”

  1. Perfect timing – even though summertime – I have some butternut squash I want to use and soup is always a favourite of mine.

    Reply