Winter Minestrone Soup

Winter Minestrone Soup

Author Cakewalk Kitchen


  • olive oil
  • 1 large - onion - chopped
  • 2 - gloves of garlic - minced
  • 3-4 - carrots - peeled and sliced
  • 2 - 3 - stalks of celery - sliced
  • 1/2 - head of savoy cabbage - sliced thin - then cut into smaller bite size pieces
  • 3 to 4 - Yukon gold potatoes - peeled and cut into 1 inch cubes
  • 1 - can of cannellini beans - drained and rinsed
  • 2 quarts - chicken stock
  • 1 - Parmesan Cheese rind*
  • Kosher salt and freshly ground pepper
  • Parmesan Reggiano Cheese - optional


  1. Drizzle some olive oil into the bottom of a stock pot and bring to medium heat. Add in the chopped onions and cook until soften, occasional stirring to avoid burning. You do not want the onions to brown.
  2. Add in the garlic, carrots, celery and cabbage into the pot. Cook and stir the vegetables for about 3 or 4 minutes adding in more olive oil if you need it.
  3. Add in the potatoes and cook and stir for another minute or so.
  4. Pour in the chicken stock and then add in the Parmesan rind and 1 1/2 teaspoons of the kosher salt
  5. Bring the soup to a boil then lower the heat so that the soup is just simmering. Cook for about 20 minutes and then add in the cannellini beans. Cook for another 10 minutes or until all the vegetables are soft.
  6. Remove the Parmesan rind and taste the soup for seasoning, adding more salt and pepper if needed.
  7. Serve with a little Parmesan cheese grated on top.

Recipe Notes