Ina Garten Winter Minestrone

Ina Garten’s Winter Minestrone is a cozy, hearty soup that’s perfect for chilly days, and after making it for years, I’ve learned a few tips and tricks to ensure it turns out perfectly every time. This post contains Amazon affiliate links, which means we make a small commission when you shop through them. 

There are few things more comforting on a chilly day than a hearty bowl of soup, and Ina Garten’s Winter Minestrone has been one of my go-to recipes for years. I’ve even adapted it to be gluten-free and vegan depending on who I’m serving.

The secret ingredients in this recipe inspired my Instant Pot Minestrone. This Barefoot Contessa classic is the perfect mix of earthy vegetables, creamy beans, and savory pancetta, topped with a bright burst of pesto. It’s simple enough to make on a weeknight, yet impressive enough to serve to guests. I recently made it again to bring to a friend who just had a baby. 

I’ve been diving into Ina’s new memoir, Be Ready When the Luck Happens, and it’s given me a new appreciation for her approach to cooking. She emphasizes using high-quality ingredients and allowing simple flavors to shine, which is exactly what this soup is all about. 

Ina’s Winter Minestrone Ingredients 

Here’s a breakdown of the ingredients in Ina Garten’s Winter Minestrone, along with some tips and substitutions:

• Pancetta: Pancetta adds a savory, smoky depth to the soup. If you can’t find pancetta, bacon works well as a substitute. For a vegetarian version, simply omit it and add a dash of smoked paprika to give the soup a similar smoky flavor.
• Yellow onions: The onions form the aromatic base of the soup, adding a natural sweetness that balances the acidity of the tomatoes and the richness of the pancetta. 
• Carrots: Carrots add color and a touch of sweetness. Dice them evenly to ensure they cook at the same rate as the other vegetables.
• Celery: Part of the classic mirepoix base, celery contributes an earthy flavor and provides a nice texture in every bite.
• Butternut squash: Butternut squash brings a subtle sweetness and hearty texture to this winter minestrone. You can save time by using pre-peeled and diced squash if needed.
• Garlic: Fresh garlic is key for flavor. Be sure to mince it finely to release its full flavor into the soup, adding richness without overpowering the other ingredients.
• Thyme: Fresh thyme adds a fragrant, earthy element. If you don’t have fresh thyme, you can substitute dried thyme, but fresh is always preferable for the best flavor.
• Chopped tomatoes: Tomatoes add acidity and depth. Look for high-quality canned or boxed tomatoes for the best results, such as Pomi or San Marzano.
• Chicken stock: A good-quality chicken stock forms the base of the soup, giving it richness and depth. For a vegetarian version, use vegetable stock instead.
• Bay leaf: This adds subtle herbal notes as the soup simmers. Don’t forget to remove it before serving.
• Salt & Pepper: Proper seasoning is crucial for balancing all the flavors. Adjust the salt and pepper to taste as you cook.
• Cannellini beans: These creamy white beans add protein and body to the soup. If you don’t have cannellini beans, you can substitute with chickpeas or Great Northern beans. Giant beans such as butter beans or Royal Corona would even be tasty. 
• Small pasta: Small pasta, such as ditalini, makes the soup heartier. I recommend cooking the pasta separately and adding it to individual bowls to prevent it from getting mushy when storing leftovers. I often omit the pasta and add an extra can of cannellini beans for a gluten-free soup. 
• Fresh baby spinach: Spinach adds color and nutrition, wilting perfectly into the soup. Kale or Swiss chard can be used as heartier alternatives.
• Dry white wine: The wine adds acidity and depth to the broth. Use good-quality dry white wine, such as Sauvignon Blanc or Pinot Grigio. If you prefer not to use alcohol, simply omit. 
• Pesto: A dollop of pesto adds fresh, herby flavor to the finished soup. Fresh store-bought pesto is fine, or you could make homemade pesto or vegan pesto. 
• Freshly grated Parmesan cheese: A generous sprinkle of Parmesan on top adds a nutty, salty flavor that enhances the soup’s richness.

Making Winter Minestrone

This winter minestrone begins by cooking pancetta in a Dutch oven and then adding the vegetables to soften. 

The broth, herbs, tomatoes beans are added in and the whole thing simmers for awhile. While that cooks, cook some small pasta just until al dente. It’s important not to overcook the pasta as it will continue cooking a bit later. 

At the very end, stir in the spinach just to wilt and the pasta to warm again. Now you’re ready to serve this hearty winter minestrone just like Ina does, with a dollop of pesto. Store-bought fresh pesto works just fine, but you can always make it yourself if you prefer. Here is a classic pesto and vegan pesto recipe.  

Make-Ahead Minestrone

This is a great make-ahead recipe, but there are some important things to remember. The flavors meld beautifully overnight, making it an ideal make-ahead meal. I often prepare a big batch on Sunday and enjoy it throughout the week.

Just remember to store the pasta and spinach separately so they don’t soak up too much liquid and get too soft. Add those in at the last minute when reheating. 

If you have leftovers, they’re ideal for freezing. Before freezing, leave out the pasta, and you can add freshly cooked pasta when reheating.

Serving Suggestions

This Winter Minestrone is hearty enough to be a meal on its own, but I love pairing it with a simple side to round things out. Ina recommends garlic bruschetta. A slice of crusty sourdough or a warm baguette with a bit of butter is all you really need. I delivered this soup with a loaf of homemade sourdough and gluten-free peanut butter cookies. 

For a more substantial meal, I sometimes serve it alongside a green salad with Ina’s mustard vinaigrette (another Barefoot Contessa favorite!). For a full Ina menu, make this famous Chocolate Layer Cake. 

See more Meal Train Recipes and Ideas! 

A Classic to Keep Coming Back To

Ina Garten’s Winter Minestrone is a recipe that I come back to again and again, especially when the weather turns cold. It’s comforting, flavorful, and always a crowd-pleaser. 

So next time you’re craving a cozy, nourishing meal, try Ina’s Winter Minestrone. Whether it’s your first time or your tenth, I guarantee it will become a staple in your kitchen too. 

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Yield: serves 6-8

Ina Garten Winter Minestrone

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ina Garten's hearty Winter Minestrone is packed with vibrant vegetables, tender beans, and small pasta, all simmered in a rich, flavorful broth. Finished with a swirl of pesto, wilted spinach, and a hint of white wine, this comforting soup is perfect for chilly days. Serve it with garlic bruschetta and a sprinkle of Parmesan for the ultimate cozy meal. This versatile minestrone recipe is easy to adapt to various dietary preferences (see notes).

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Ingredients

• 2 tablespoons olive oil
• 4 ounces pancetta, ½-inch-diced
• 1½ cups chopped yellow onions
• 2 cups (½-inch) diced carrots (3 carrots)
• 2 cups (½-inch) diced celery (3 stalks)
• 2½ cups (½-inch) diced peeled butternut squash
• 1½ tablespoons minced garlic (4 cloves)
• 2 teaspoons chopped fresh thyme leaves
• 26 ounces canned or boxed chopped tomatoes, such as Pomi
• 6 to 8 cups chicken stock, preferably homemade
• 1 bay leaf
• 1 tablespoon kosher or sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cups cooked small pasta, such as ditalini or tubetti
• 8 to 10 ounces fresh baby spinach
• 1/2 cup dry white wine, such as Pinot Grigio
• 2 tablespoons pesto
• Freshly grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the pancetta and cook on medium-low for 6-8 minutes, stirring occasionally, until golden brown.
2. Add the onions, carrots, celery, butternut squash, garlic, and thyme. Sauté over medium heat, stirring occasionally, until veggies begin to soften, about 8 minutes.
3. Add the tomatoes, 6 cups of chicken stock, bay leaf, salt and pepper. Simmer, uncovered, for about 30 minutes until the vegetables are fully cooked and tender.
4. Remove and discard the bay leaf. Stir in the beans and cooked pasta to warm. Add more stock as needed to thin the minestrone.
5. Just before serving, stir in the spinach to wilt. Stir in the wine and pesto, adjusting the seasoning with more salt if needed, depending on how salty your stock is.
6. Ladle the soup into large bowls and finish with a sprinkle of Parmesan and a drizzle of olive oil. Serve hot and enjoy!

Notes

Make it Gluten-Free:

Omit the pasta and add double the beans. Alternatively, use gluten-free pasta.

Make it Vegetarian or Vegan:

Omit the pancetta, use vegetable broth, and dairy-free pesto if needed.

Make Ahead:

When making minestrone ahead, leave out the pasta and spinach and add them in when reheating.

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Nutrition Information:

Yield: 8 Serving Size: 1/8 recipe
Amount Per Serving: Calories: 611Carbohydrates: 70gProtein: 21g