Nourishing Winter Minestrone Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Nourishing winter minestrone soup is chockfull of fiber-rich vegetables and protein-packed legumes for a hearty, one-dish meal.
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • ¾ cup chopped celery
  • 1 bunch red or rainbow chard, stems separated and thinly sliced, greens roughly chopped
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 large sweet potato, peeled and cubed (about 3 cups total)
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 1 (14.5-oz.) can petite diced tomatoes
  • 1 qt. lower-sodium vegetable broth
  • 5 cups water
  • 8 thyme sprigs
  • 1 (2-inch) Parmesan rind, plus ½ cup freshly grated Parmesan cheese
  • 6 oz. dry pasta (either small shells or ditalini)
  1. Heat oil in a large pot or Dutch oven over medium-high. Add onion, carrots, celery, and chopped stems of chard (reserve greens); cook 5 to 6 minutes, stirring often, until vegetables start to soften. Stir in salt, pepper, garlic, and sweet potato; cook 2 minutes, stirring often. Add chickpeas, diced tomatoes, broth, water, thyme, and Parmesan rind. Simmer, covered, 50 to 60 minutes, until sweet potato is tender.
  2. Remove bare thyme stems and cheese rind. Stir in reserved chard greens; cook 2 minutes, until wilted. Add pasta and bring soup to a boil. Cook, uncovered, until pasta is al dente, about 10 minutes depending on pasta size. Ladle soup into bowls and garnish with freshly grated Parmesan cheese.
If after pasta cooks, soup isn't broth-y enough, add an additional 1 to 2 cups vegetable broth or water.
Recipe by Dishing Out Health at