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Nourishing Winter Minestrone Soup

Nourishing Winter Minestrone Soup

Nourishing winter minestrone soup is chockfull of fiber-rich vegetables and protein-packed legumes for a hearty, one-dish meal.
Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings


  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion finely chopped
  • 2 large carrots finely chopped
  • 3/4 cup chopped celery
  • 1 bunch red or rainbow chard stems separated and thinly sliced, greens roughly chopped
  • 1 tsp. salt
  • 3/4 tsp. black pepper
  • 4 garlic cloves minced
  • 3 cups peeled and cubed sweet potato
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 14.5-oz. can fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 4 cups water
  • 8 thyme sprigs
  • 1 tsp. dried oregano
  • 1 2-inch Parmesan rind, plus grated Parmesan cheese for serving
  • 4 oz. dry pasta either small shells or ditalini


  • 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, tomatoes, broth, water, thyme, oregano, and Parmesan rind. Simmer, covered, until sweet potato is tender, about 45 minutes.
  • Remove thyme stems and cheese rind. Stir in reserved chard greens and pasta. Bring to a boil over high, reduce to medium-high, and cook until pasta is al dente, about 10 minutes depending on pasta size. Serve soup with freshly grated Parmesan cheese.


Add an additional 1 to 2 cups vegetable broth or water if soup isn't brothy enough once cooked.