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Winter Minestrone

  • Author: nocrumbsleft
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 min
  • Yield: 4-5 servings


This soup is the perfect hearty family meal for any night of the week!


1 tablespoon extra-virgin olive oil

5 slices, bacon, cut into 1/2” squares (optional)

1 cup peeled and cut into ¼-inch carrots

½ cup chopped yellow onions

½ cup chopped celery

2 tablespoons finely chopped garlic

1 can (28 oz) Tuttorosso Tomatoes, pureed

1 tablespoon tomato paste

4 cups chicken broth

 4 cups of water

1 tablespoon kosher salt

1 cup cut into inch cubed yellow potatoes

½ cup gluten free penne pasta

½ cup frozen peas

2 cups thinly sliced cabbage

1½ cup spinach

¾ cup canned, drained pinto beans

½ teaspoon black pepper

½ teasspoon red pepper flakes

½ teaspoon dried basil


In a large sauté pan, over medium high heat warm the olive oil. Add the bacon and fry until crispy (about 8 minutes). Remove the bacon from the pan with a slotted spoon, and set aside to enjoy later. Leaving 2 tablespoons of the remaining fat in the pan and set aside the rest.

Return the pan to medium high heat and add the carrots, onions, celery, cook 3-4 minutes, then add the garlic. Cook for 1 more minute. Set aside.

In a food processor, puree the tomatoes and the tomato paste until well combined. Set aside.

In a large Dutch Oven over high heat, combine 4 cups water and 4 cups chicken stock. Bring to a boil and add 1 Tablespoon of salt, the potatoes and gluten free pasta, cooking until noodles are 75% done, about 7-8 minutes.

Add the mirepoix, peas, cabbage, spinach and beans.  Add the black pepper, red pepper flakes, basil and stir to combine. Add the tomato mixture, stirring and bring to a boil, and turn off. Serve.