The Most Flavorful Winter Minestrone Ever
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4-6 servings
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 3 ribs celery, diced
  • Salt and pepper
  • 1 large russet potato or 2 yukon gold potatoes, peeled and diced small
  • 1 sprig of fresh rosemary, leaves removed and minced
  • 3 cloves garlic, minced
  • ⅛ tsp red pepper flakes
  • 1 bay leaf
  • 1- 14 oz can diced tomatoes
  • ½ cup frozen corn
  • 2 quarts low-sodium chicken or vegetable broth
  • 1 tbsp honey
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1 cup small pasta, like acini di pepe, ditalini, stars, elbows, etc.
  • 1 bunch kale, chopped
  • 2 tbsp red wine vinegar
  • Juice of 1 lemon
  • Freshly grated parmesan for serving
  • Crusty bread for dipping
  1. In a large pot or dutch oven over medium heat add the oil and let it get hot.
  2. Add the onion, carrots, and celery to the pot, and season with a pinch of salt and pepper. Stir around and sauté until the vegetables start to brown for about 5 minutes.
  3. Next, add the potatoes, rosemary, garlic, red pepper, and the bay leaf. Stir and let cook for a minutes, and then add the tomatoes.
  4. Pour in the broth, corn, honey, parsley, and basil. Stir and raise the heat to high until the soup starts to boil.
  5. Once the soup is boiling, add in the pasta and set your timer for the recommended cook time, (probably 5-7 minutes for small pasta). You might want to throw some bread in the oven to crisp up :)
  6. When the timer has 2 minutes left, stir in the chopped kale, red wine vinegar, and lemon juice. You can cover the pot to help the kale steam and wilt.
  7. After the timer goes off, remove the soup from the heat, (soup is always better after it sits for 20 minutes!)
  8. Top with some parmesan cheese if you'd like and serve with crusty bread.
Recipe by Ally's Cooking at