Winter White Minestrone Soup is a twist on the classic tomato-based minestrone with vegetables, beans, and pasta. This version highlights the beautiful white and pale green veggies available in the winter.
This Winter White Minestrone Soup is perfect when you want a hearty, warming soup, but something on the lighter side. It’s loaded with vegetables and broth, so it’s filling without being rich or creamy. It was just what my family was craving after the holidays were over!
Souper Sunday is a consistent routine in my house for at least six months of the year. While there are lots of soups I return to, it’s also fun to try new things and keep the rotation exciting. This Winter White Minestrone was a fun way to play with a classic recipe, but make it new and different. Even in the depths of winter, there are still beautiful vegetables to found, like the roots and storage crops here of parsnips, fennel, leeks, and celery.
Be sure to reserve the leafy green tops of your fennel bulb so you can add the lacy, delicate fronds to the soup at the end for an added pop of flavor!
Winter White Minestrone Soup is a twist on the classic tomato-based minestrone with vegetables, beans, and pasta. This version highlights the beautiful white and pale green veggies available in the winter.
2 Tbsp. olive oil
2 leeks, white and light green parts sliced in half-moons
2 stalks celery, diced
1 fennel bulb, diced (green fronds reserved for garnish)
4-6 cloves garlic, peeled and minced
1 Tbsp. Italian seasoning
1 tsp. kosher salt, divided
1/2 tsp. ground black pepper
2 medium-large parsnips, peeled and diced
2 14-oz. cans cannellini beans, drained and rinsed
8 cups low-sodium vegetable broth
2/3 cup ditalini pasta
Grated parmesan cheese (for garnish, optional)
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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