Winter Minestrone Soup

Category: Soup

Try the warmth and heartiness of a hot soup. This Winter Minestrone Soup is an easy and quick soup to prepare, and wonderful to enjoy with a loaf of crusty Italian bread.


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 ribs celery, chopped
  • 3 carrots chopped
  • 3 cloves garlic, minced
  • Coarse sea salt and ground pepper
  • 1 bunch collard greens, stalks removed, leaves coarsely chopped
  • ½ teaspoon fresh basil
  • ½ teaspoon crushed red pepper
  • 1 pound dry white beans, soaked overnight
  • 1 can diced tomatoes, in juice
  • ½ lb ditalini pasta
  • Grated Locatelli Romano, to finish

Directions :


  1. In a large saucepan, heat oil over medium.
  2. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent.
  3. Add collard greens, basil, and crushed red-pepper. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
  4. Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 15-20 minutes.
  5. Add ditalini pasta and cook for 10-12 minutes more.
  6. Season with salt and pepper; serve with grated Locatelli Romano, if desired.

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