Italian Winter Soup

Cozy up on chilly evenings with a hearty bowl of Italian Winter Soup, a nourishing one-pot wonder bursting with wholesome ingredients and comforting flavors. This rustic soup combines tender cannellini beans, vitamin-rich kale, and al dente pasta in a savory vegetable broth infused with aromatic herbs like oregano and thyme. A medley of sautéed onions, carrots, and celery forms the flavor-packed base, while crushed tomatoes add a rich, tangy depth. Perfect for meal prep, this vibrant, veggie-loaded soup is ready in under an hour and can be customized with a sprinkle of Parmesan and fresh parsley. Whether you're craving a warming winter dinner or an easy crowd-pleaser, this delightful recipe delivers on both comfort and nutrition.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 None yellow onion, diced
• 2 None carrots, diced
• 2 None celery stalks, diced
• 3 None garlic cloves, minced
• 28 ounces crushed tomatoes
• 6 cups vegetable broth
• 4 cups kale, stems removed and roughly chopped
• 15 ounces canned cannellini beans, drained and rinsed
• 1 cup small pasta (e.g. ditalini or elbow macaroni)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.25 teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 None Parmesan cheese, grated (optional for serving)
• 0 None fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.

Step 3

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4

Add the crushed tomatoes, vegetable broth, dried thyme, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes to allow the flavors to meld.

Step 6

Add the kale and cannellini beans to the pot. Cook for an additional 10 minutes until the kale is tender.

Step 7

In a separate pot, cook the pasta according to the package instructions until al dente. Drain and set aside.

Step 8

Once the soup is fully cooked, stir in the cooked pasta and heat through for 2-3 minutes.

Step 9

Taste and adjust seasoning with more salt and pepper if needed.

Step 10

Serve hot, topped with grated Parmesan cheese and chopped fresh parsley if desired.

Nutrition Facts

Serving size	3386.9 grams (3386.9g)

Amount per serving	% Daily Value*
Calories	2358

Total Fat 50.50g	65%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 6.90g
Cholesterol 4mg	1%
Sodium 6578mg	286%
Total Carbohydrate 397.10g	144%
Dietary Fiber 65.60g	234%
Total Sugars 63.70g
Protein 95.70g	191%

Vitamin D 0IU	0%
Calcium 1139mg	88%
Iron 33mg	182%
Potassium 7937mg	169%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.7%

Protein: 15.8%

Carbs: 65.5%