Change up your meal rotation by trying the best minestrone soup recipe, a hearty soup that fits the bill for a warm and cozy soup during the cold winter.
There are times when all I want is a hearty chili or potato soup for the cooler days, when soup is the cozy meal that warms the soul. Then, there are days when I want something different and to change up the soup rotation. And this one is a perfect mix-up that still gives you that cozy, warm feeling many of us crave during the cold season. I added a few items to heat it up for my spicy friends. If you like less spice, simply leave out the peppers.
Ingredients
- 3 tablespoons olive oil
- 1-1/2 cups potatoes, diced
- 2 medium carrots, peeled and chopped
- 2 medium ribs celery, chopped
- 1 small onion or medium shallot, diced
- 1 hot pepper, diced; (jalapeño, habanero, or scotch bonnet)optional
- 6-ounces tomato paste
- 28-ounce diced tomatoes (with liquids)
- 2 teaspoons dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 2 bay leaves
- Black pepper to taste
- 1/2 tablespoon crushed red pepper
- 4 cups vegetable broth
- 1 cup kidney beans
- 1 cup Great Northern beans
- 1 cup orecchiette pasta
- 1/2 teaspoon sea salt
- 3 cloves garlic, minced
Directions
- In a medium to large-sized Dutch oven, preheat the olive oil. Add potatoes, carrots, celery, and onion. Sauté for about 10 minutes on medium heat. If using hot peppers, add in at this step.
- Add to the pot tomato paste, diced tomatoes, and dried herbs. If using crushed red pepper, add in at this step. Stir until well-incorporated.
- Add in vegetable broth, kidney beans, Great Northern beans, and pasta. If needed, add 1 cup of water. We like our soups thick with less broth. Allow to simmer 15 minutes.
- Add in minced garlic and let simmer for 15 additional minutes.
- Best served while still warm. Grated parmesan cheese is a great garnish with this soup if you’re a cheese lover like my family.
Y’all enjoy!
Hannah McClure is an old soul and mother of four from Ohio. In her spare time, she enjoys sewing, gardening, raising chickens and seasonal hogs, and baking and cooking from scratch. With a love of good food, she loves to use quality local and homegrown ingredients in her recipes, including goat milk and cheeses. Find Hannah on Instagram @MuddyOakHennHouse.
Originally published in the January/February 2026 issue of Grit magazine and regularly vetted for accuracy.
