Winter Minestrone 

Prep Time: 15 minutes | Cook Time: 30 minutes



  • 2 tbs olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, minced
  • 4 oz pancetta, diced
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 2 tbs tomato paste
  • 28 oz canned or boxed crushed tomatoes
  • 1 piece parmesan rind (About 3 inches long)
  • 19 oz cannellini beans, rinsed and drained
  • 3 cups your favorite sliced greens (We recommend spinach, Savoy cabbage, kale, or chard without the ribs)
  • 6 cups broth
  • Freshly grated Parmesan
  • Salt and pepper, to taste


Heat oil in a large soup pot over medium heat. Add onions, carrots, celery, pancetta, and garlic. Cook until they begin to soften, 5-7 minutes. Add the rosemary and thyme, and cook for 1 minute more.

Add tomato paste, tomatoes, parmesan rind, beans, greens (expect if you use spinach, save that for the very end), and broth, then bring to a boil. Let simmer until vegetables are tender, about 15 minutes.

Serve garnished with freshly grated parmesan, and enjoy!