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Winter Minestrone Soup

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This post may contain affiliate links. Please read my disclosure policy.

This post is sponsored by Chickapea Pasta but all opinions and text are my own.  Thanks for supporting the brands that make Saving Room for Dessert possible.

An overhead view of a bowl of Winter Minestrone soup with fresh Baguette on the side

Winter Minestrone Soup ~ enjoy the rich, flavorful broth loaded with fresh seasonal vegetables, white beans and Chickapea Pasta!

Our Winter Minestrone Soup is quick and easy to make. It’s filling, healthy, hearty and delicious making it great for the whole family!

This is a very exciting soup recipe for me to share today because we’re introducing a new, amazing, smart carb pasta that‘s now available in the US!  

A bowl of Winter Minestrone Soup with fresh grated Parmesan on top

Winter Minestrone Soup is made with fresh vegetables and a smart carb pasta.

What is a smart carb pasta?

First, Chickapea Pasta is made with only 2 ingredients – organic chickpeas and lentils. It’s loaded with 27 grams of protein per serving, 8 grams of dietary fiber. It’s also rich in nutrients, vitamins and minerals.

These smart-carbs are lower on the glycemic index (GI) than rice or corn based products which is important if you want to avoid spikes in your blood sugar.

Not only is Chickapea Pasta made from organic ingredients, it’s gluten free, non GMO, vegan, and kosher. With no preservatives, nothing artificial and no added sugar, that makes this pasta a stand-out on the super market shelves!

You can feel good about serving this pasta to your family without having to choose between quick or nutritious, it’s both.  Now this is something to get excited about!

 

A bowl of winter minestrone soup with beans, greens, carrots and fresh herbs

We were very excited, however a little skeptical, about what this pasta would taste like.

It’s not an easy thing to take a favorite family ingredient like pasta and substitute something new and different. It’s an understand to say we were pleasantly surprised!. We love both the flavor and texture of Chickapea Pasta so we are thrilled it to add our pantry.

These little pasta shells soaked up the rich flavor in the soup, they didn’t fall apart nor do they have a weird aftertaste. They are a bit chewier than “regular” pasta but that’s not a bad thing!

 

A bowl of Winter Minestrone soup with pasta, fresh grated Parmesan, vegetables and beans

This Winter Minestrone Soup is a one pot wonder.

Once you’ve made this soup, you’ll wonder why you don’t make it more often!

For this recipe I borrowed two little, but effective tricks from chef Giada De Laurentis. These simple steps add a ton of flavor and complexity to our Winter Minestrone Soup. First, while the soup is simmering, add a Parmesan cheese rind to the broth. This simple task adds an amazing amount of flavor this soup.

Next, I pureed half the cannellini beans with a little water before adding to the soup. This step transforms the broth to a thicker, satisfying slurp-able spoonful. Both brilliant, simple ways to set this soup apart from other broth based soups.

 

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A closeup of a bowl of winter minestrone soup with pasta, beans, greens and herbs

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5 from 1 vote

Winter Minestrone Soup

Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Yield: 6
Course: Soup
Author: Tricia
PRINT RECIPE
Enjoy the rich, flavorful broth loaded with fresh seasonal vegetables, white beans and Chickapea Pasta!

Ingredients

  • 3 tablespoons extra virgin olive oil (45 mL)
  • 1 onion large, chopped
  • 3 carrots medium, peeled and chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 zucchini small, thick sliced and quartered
  • 1 potato (russet) peeled and cubed
  • 1 bunch Swiss chard ribs removed, leaves rough chopped
  • 1 teaspoon fresh ground black pepper (5 mL)
  • ½ teaspoon salt (2.5 mL) more or less to taste
  • 1 tablespoon fresh thyme leaves (15 mL)
  • 1 teaspoon Italian Seasoning (2.5 mL)
  • 14.5 ounces canned diced tomatoes (low salt), do not drain (407 mL)
  • 32 ounces vegetable broth (low salt) (960 mL)
  • 1 Bay Leaf
  • 14.5 ounces canned cannellini beans rinsed and drained (407 mL)
  • 1 cup water (250 mL)
  • 1 Parmesan rind
  • 2 tablespoons chopped fresh parsley (30 mL)
  • 2 tablespoons chopped fresh basil leaves (30 mL)
  • 2 cups Chickapea Shell Pasta (cooked 5 minutes and drained) (280g)
  • Fresh grated or sliced Parmesan for garnish

Instructions

  • Heat the olive oil in a large, heavy bottom soup pot on medium heat. Add the onion, carrots and celery. Cook, stirring frequently until the onion is soft and translucent, about 10 minutes.
  • Add the garlic and sauté, stirring constantly, until fragrant. Add the zucchini, potato and Swiss chard, season with pepper, salt, thyme and Italian Seasoning and cook for 3 minutes. Stir in the canned tomatoes. Bring the mixture to a boil, reduce the heat and simmer until the chard is wilted and tomatoes are soft, about 10 minutes.  
  • Add the vegetable broth, bay leaf, and Parmesan rind to the tomato and vegetable mixture. Combine 1/2 of the drained and rinsed cannellini beans with 1 cup of water and puree with a stick or immersion blender until almost smooth. (A regular blender or food processor are fine too.) Add the pureed beans to the soup and simmer, stirring occasionally until the potato is tender, about 15 minutes.
  • While the soup is simmering, cook the Chickapea Pasta in boiling, salted water for 5 minutes. For the shell shaped pasta, be sure to add it slowly to the boiling water, stirring to ensure the pasta does not stick together. Drain before adding to the soup.
  • Add the remaining beans, parsley, basil and cooked Chickapea Pasta shells. Simmer until the soup thickens and is heated through.  Discard the bay leaf and Parmesan rind, check the seasoning and add salt and pepper to taste.  
  • Ladle the soup into bowls, garnish with additional fresh basil or parsley and shredded Parmesan cheese.

Recipe Notes

  • Save your Parmesan rinds in the freezer and add to soups and sauces for an extra punch of flavor. Some finer grocery stores sell Parmesan rinds in their cheese shops.
  • Substitute kale for the Swiss chard if desired. Fresh spinach leaves would also be great in this soup but don't add those until the end. Spinach wilts quickly and doesn't need much time to cook.
  • Any shape or variety of Chickapea Pasta will be great in this soup recipe.  
  • This soup also freezes beautifully!

Nutrition

Calories: 298kcal | Carbohydrates: 49g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 1058mg | Potassium: 1044mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8884IU | Vitamin C: 42mg | Calcium: 140mg | Iron: 5mg

Finally, follow the link for more information about stocking your pantry with all the delicious varieties of Chickapea Pasta for you and your family.

ChickaPea Pasta is also available on Amazon!  (Click on each photo for more information)

            

The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

This post is sponsored by Chickapea Pasta but all opinions and text are my own. Thanks for supporting the brands that make Saving Room for Dessert possible.

 

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51 Comments

  1. Salli B. says

    March 25, 2020 at 8:14 pm

    5 stars
    I am vegan for lent every year. I was looking for a good perfectly balanced soup. I’m not a fan of super tomatoey minestrone soup but saw the picture of your recipe and I decided to try it. It was so delicious and had two bowls. It was so colorful and yummy. It made me forget my meat cravings. Thank you for sharing!

    reply to this comment >
    • Tricia Buice says

      March 26, 2020 at 6:44 am

      Thanks Salli! So glad you enjoyed the soup. It is hard to come up with a nice variety of vegan dishes. I hope and pray that you and your family are safe, healthy and happy.

      reply to this comment >
  2. Ann says

    February 12, 2020 at 6:33 pm

    Have you ever tried to make this in a crockpot?

    reply to this comment >
    • Tricia Buice says

      February 13, 2020 at 9:20 am

      Hi Ann – No I have not only because it cooks quickly and doesn’t need a long time to simmer, etc. If you try it, I would just leave out the greens, beans and pasta until the end. It’s all good! Thanks for the great question.

      reply to this comment >
  3. 2 Sisters Recipes says

    February 19, 2017 at 10:58 am

    Great post Tricia! Your soup looks wonderful. Love the chard in it – happens to be our favorite vegetable. We have been using Parmesan rind in our soups for years, a trick we learned from our Italian friends while vacationing in Italy – great tip! Love this soup!

    reply to this comment >
  4. Karen (Back Road Journal) says

    February 18, 2017 at 10:29 am

    While we don’t really have winter weather here in Florida, I do enjoy soups. I used to make minestrone soup whenever my husband was away on business trips. I’d make the base soup and then one day add a little pasta, the next day add chicken, etc. each meal a little different from the next. Your bowl of soup looks good.

    reply to this comment >
  5. Kathy Walker says

    February 18, 2017 at 10:25 am

    Minestrone is a favorite at our house so I understand the trepidation when considering doing something different from the usual! I have not seen a chickpea pasta but I will take a look. It can never hurt to be adventurous and healthy!

    reply to this comment >
  6. Wendy says

    February 18, 2017 at 9:02 am

    Gorgeous! The soup, the photos, the video, the recipe. Minestrone is a favorite and your tips truly take this soup up numerous notches! How exciting that a gluten free pasta is also carb friendly. I will be looking for it!

    reply to this comment >
  7. Susan says

    February 17, 2017 at 9:12 am

    This is the kind of soup I could enjoy any time of year, Tricia! What a beautiful bowl of deliciousness. I hadn’t heard of chickpea pasta before and can’t wait to find some!

    reply to this comment >
  8. sippitysup says

    February 16, 2017 at 6:15 pm

    Winter may be waning here in So Cal, but that’s no reason to quit making soup! GREG

    reply to this comment >
    • Tricia Buice says

      February 16, 2017 at 6:52 pm

      I agree Greg! Enjoy your lemon trees and amazing California citrus 🙂

      reply to this comment >
  9. tanna says

    February 16, 2017 at 7:22 am

    It is really exciting as we begin to get more and more healthier choices! Thank you for sharing this. (of course, I think YOU could make anything taste wonderful!) 😉 blessings and hugs ~ tanna

    reply to this comment >
    • Tricia Buice says

      February 16, 2017 at 7:34 am

      Thanks Tanna – little changes here and there really add up. You are so sweet!!! Thank you very much! Hugs to you too 🙂

      reply to this comment >
  10. Michelle @ Vitamin Sunshine says

    February 16, 2017 at 1:14 am

    Tricia, this soup looks incredible. My favorite winter meal for sure. I love that you use chard in it, and thanks for the tip about the parmesan rind. I’ve seen those at Whole Foods for sale and wondered what people do with them! Totally trying this with some Chickapea.

    reply to this comment >
    • Tricia Buice says

      February 16, 2017 at 7:33 am

      Wonderful Michelle! I saw Parmesan rinds in the store for years before I knew what people did with them. You can also use them in a tomato sauce. Yummy stuff and so is Chickapea Pasta!

      reply to this comment >
  11. lindsay Cotter says

    February 15, 2017 at 11:37 pm

    i haven’t had a good minestrone since I’ve had to go gluten free 8 years ago! OMG .. MUST MAKE! So perfect and nourishing my friend!

    reply to this comment >
    • Tricia Buice says

      February 16, 2017 at 7:32 am

      Yeah! I’m so glad you’re going to try this recipe – it’s so good. Chickapea pasta is amazing!

      reply to this comment >
  12. kristy @ she eats says

    February 15, 2017 at 11:06 pm

    Seriously? A reasonably mild WInter? I’m jealous. I’m in Vancouver and it’s snowing and raining and awful. I think you sent us your weather 😉 This soup is EXACTLY what I need right now. Nutritious. Warm. Inviting. And all kinds of YUM with that Chickapea Pasta in there. I too, was skeptical at first. But I’m converted (and I’m not even gluten-free)!! I’ll be making your minestrone soup this weekend, fo sho. It looks so good, dude. So good.

    reply to this comment >
    • Tricia Buice says

      February 16, 2017 at 7:31 am

      I think all the snow is stuck in Canada 🙁 We sure would like a foot to two – so please share! I could make another pot of this yummy soup and be a happy claim in my sweat pants and fleece jackets. Thanks for stopping by Kristy!

      reply to this comment >
  13. Monica says

    February 15, 2017 at 9:08 pm

    I’m excited to see this, Tricia, because I had just heard about chickpea pasta on The Kitchen and the hosts liked it so I’ve been on lookout for it. So far, I can’t find it in my local markets. I’m so glad to hear your testimonial…definitely worth trying. And soup always for the win! Can’t go wrong.

    reply to this comment >
    • Tricia Buice says

      February 16, 2017 at 7:30 am

      How cool Monica! Chickapea just recently hit the market in the US. So happy to have a great choice that’s healthy and delicious!

      reply to this comment >
  14. Gerlinde @Sunnycovechef says

    February 15, 2017 at 5:44 pm

    I love the Chickpea pasta in your delicious looking minestrone. Soup is always good.

    reply to this comment >
    • Tricia Buice says

      February 16, 2017 at 7:29 am

      Thanks Gerlinde – Chickapea Pasta is wonderful in this soup – and I can’t wait to try it in other recipes. Soup is one of my favorite meals!

      reply to this comment >
  15. cheri says

    February 15, 2017 at 3:36 pm

    Hi Tricia, what a lovely soup, I love the idea of this pasta; will have to give it a try, I just picked up a red lentil pasta from Trader Joes that I am anxious to try. Your video was fantastic from start to finish and the music was perfect. Take care!

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 5:18 pm

      Thank you so much Cheri – I love your sweet comment! The soup is terrific – hope you give it a try and the Chickapea Pasta is delicious! I haven’t seen it on the shelves yet – but hopefully soon!

      reply to this comment >
  16. marcie says

    February 15, 2017 at 2:00 pm

    This is one of the prettiest bowls of soup I’ve ever seen, and I love how hearty and wholesome it looks! This is perfect for the rain that’s coming our way tomorrow — I need to whip up a batch of this today!

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 5:16 pm

      This soup is great even after several days. I can’t wait to make another pot. Enjoy and thanks!

      reply to this comment >
  17. Pam says

    February 15, 2017 at 1:31 pm

    Great soup for winter, even if it’s way above normal in temps for here now. Interesting with Giada and the Parmesan rind. I read somewhere yesterday, a recipe of saving the rinds and making a soup stock of them in water and seasonings and freezing it until ready to make soup. And I mash some beans with a wooden spoon on the inside of the pot, instead of pureeing, same difference. Your mix of veggies in this is great, it sounds like a delicious minestrone, Tricia!

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 5:16 pm

      Thank you Pam – I love those little tricks that make recipes that much better. Enjoy the warm weather!

      reply to this comment >
  18. Jenny says

    February 15, 2017 at 11:56 am

    Absolutely beautiful! I want a bowl full right now!

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 1:01 pm

      Thanks Jenny – me too!

      reply to this comment >
  19. John/Kitchen Riffs says

    February 15, 2017 at 11:24 am

    Cold weather certainly makes me crave soup, but I think it’s the winter light — or lack of it — that makes me want it even more. We’ve been having a reasonably mild winter, too, but we’re still having soup several times a week! Anyway, this looks terrific — such nice flavor. Thanks!

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 1:01 pm

      I agree John – soup is an amazing way to eat your veggies too 🙂 Have a great week!

      reply to this comment >
  20. Kristen @ The Endless Meal says

    February 15, 2017 at 11:01 am

    This soup looks so good! I love that you’ve used Chickapea Pasta. It’s my favorite pasta!

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 1:00 pm

      Thanks Kristen! We love it too 🙂

      reply to this comment >
  21. nocrumbsleft says

    February 15, 2017 at 10:38 am

    I adore Minestrone and it’s so perfect for transitioning from season to season. I always love to use whats local and in season and this is perfect for that. What a genius idea to add the Chickapea Pasta with the nuttiness of the Chickapea pasta melding with the broth. Great idea and going to make it this weekend for dinner!

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 11:02 am

      I know you’re going to love this richly flavored soup. So hearty and delicious and the Chickapea Pasta soaked up all the amazing flavor. Thank you!

      reply to this comment >
  22. Robyn Gleason says

    February 15, 2017 at 9:35 am

    Yummm! Can I come to your house and sit down to a big bowl of that soup, Tricia? It’s so full of the best kinds of whole foods and fabulous flavours! I always love a pasta in my soup for some added ‘oommphh’ and love knowing that this pasta is going to make the soup even healthier. Thanks for a terrific recipe! Sharing 🙂

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 9:45 am

      Thank you Robyn – we can’t wait to try more recipes from the Chickapea blog – they all look fantastic including yours!

      reply to this comment >
  23. Taylor @ The Girl on Bloor says

    February 15, 2017 at 9:28 am

    I love one pot soups like this – minestrone is definitely one of my favourites and I love Chickapea pasta so this is definitely a match made in heaven!

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 9:44 am

      Thank you Taylor. We are in love with this pasta too – can’t wait to make this again.

      reply to this comment >
  24. [email protected]'s Recipes says

    February 15, 2017 at 8:53 am

    I love that you used chickpea pasta here…the soup looks wonderfully delicious and warming!

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 9:44 am

      Thanks Angie – it is so delicious!

      reply to this comment >
  25. Larry says

    February 15, 2017 at 8:49 am

    I’ve never made Minestrone but this post makes me want to – looks and sounds delicious. Were I to see a box of chickpea pasta on the shelf, I would never have picked it up but now I might just have to give it a try.

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 9:44 am

      Thanks Larry! I hope you will try it – we were so pleasantly surprised at the great texture and taste. And healthy too!

      reply to this comment >
  26. sue | theviewfromgreatisland says

    February 15, 2017 at 8:35 am

    I love everything about this post, the recipe, the video, and the cool pasta! My daughter is gluten intolerant, and I’m so excited to see a new option for her, we’re a pasta lovin’ family! Lovely soup!

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 8:44 am

      I bet she is going to love this Chickapea Pasta Sue – I know we do! Thank you very much 🙂

      reply to this comment >
  27. Chris Scheuer says

    February 15, 2017 at 7:50 am

    So exciting Tricia, that this is now available in the States. I will definitely be looking for it. Your soup looks amazing. I’m with you, I can’t get enough soup and I love recipes that make enough to provide lots of leftovers!

    reply to this comment >
    • Tricia Buice says

      February 15, 2017 at 8:43 am

      Thanks Chris – there is nothing like a hot bowl of soup on a dreary winter day. Leftovers are just as good – and maybe even better! Have a terrific week and thanks!

      reply to this comment >

Trackbacks

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    […] Tortellini SoupCheesy Chicken Parmesan SoupCreamy Tortellini SoupThai Curry Vegetable SoupWinter Minestrone SoupBeef and Tomato Macaroni SoupMacaroni and Cheese SoupSpaghetti and Meatball […]

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  2. Market Stuff for December 16. | Poplin Farms says:
    December 15, 2017 at 2:57 pm

    […] made this Winter Minestrone last week, twice per Shane’s request. It’s perfect for using all the veggies that are […]

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