Tuscan Winter Minestrone is your cozy, go-to soup for those cold days when you need a comforting bowl of warmth. Packed with hearty vegetables and beans, this dish is as nourishing as it is delicious, bringing a taste of Italy right to your kitchen.
The backbone of our soup is the humble olive oil, which adds a rich, fruity base to sauté your veggies. Next, we have yellow onion and garlic that provide a savory depth to kick things off. Our veggie medley includes carrots, celery, and turnip for a sweet, earthy balance. Adding a subtle anise flavor, fennel complements the sweetness. Potato thickens the soup, and green beans add a fresh crunch. Diced tomatoes bring acidity and brightness, while vegetable broth forms the flavorful base. Cannellini beans are creamy and filling, and the aromatics — bay leaf, thyme, and oregano — enhance the Tuscan vibe. Finally, kale adds a nutritious, leafy green touch, and parsley finishes it off with fresh, herbal notes.
This Tuscan Winter Minestrone pairs beautifully with a slice of crusty bread or a simple focaccia. For a touch of indulgence, grate some Parmesan cheese on top before serving. A light, crisp white wine like Pinot Grigio would complement this dish well.
Start by heating your olive oil in a large pot over medium heat. Toss in the chopped onion and garlic, and let them cook until the onion turns translucent. This should take about 5 minutes, so be patient and let those flavors build.
Once those aromatics are softened, it's time to add your carrots, celery, turnip, fennel, and potato. Give everything a good stir and let it cook for another 5 minutes. This step is crucial for layering flavors.
Now, add your green beans, diced tomatoes with their juices, vegetable broth, cannellini beans, bay leaf, thyme, oregano, and season with salt and pepper to taste. Bring the soup to a gentle boil.
Reduce the heat to low and let the soup simmer for about 30 minutes. You want those vegetables to be tender and the flavors to meld beautifully together. Stir occasionally and enjoy the aroma filling your kitchen.
Finally, add the chopped kale and let it cook for another 5 minutes. This will soften the kale but keep it vibrant and nutritious. Don’t forget to fish out the bay leaf before serving.