Winter Vegetable Minestrone

vegetable-minestrone Photo: Travis Rathbone; Food Stylist: Liza Jernow; Prop Stylist: Megan Hedgpeth


  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 parsnips, peeled and chopped
  • 1 small celery root, peeled and chopped
  • 1 small turnip (about 8 oz.), peeled and chopped
  • 3 carrots, peeled and chopped
  • Kosher salt and freshly ground black pepper
  • 1 15-oz. can diced tomatoes with juice, drained
  • 1/4 small green cabbage (about 8 oz.), cored and sliced into 1/2-inch strips
  • 1 cup ditalini or macaroni
  • 1 ounce piece Parmesan


1. In a large pot, warm oil over medium heat. Add garlic, onion, parsnips, celery root, turnip, and carrots; season with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until vegetables soften and onion is translucent, about 8 minutes. Add tomatoes, cabbage and 6 cups water; cover and bring to a boil. Reduce heat to medium-low and simmer until vegetables are crisp-tender, 20 to 25 minutes.

2. Add ditalini and cook until al dente, 5 to 10 minutes or according to package directions. Taste and season with salt. Divide soup among 6 bowls. Grate Parmesan over bowls, sprinkle with pepper and serve.

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  • Yield: 6

Nutritional Information

Calories per serving: 205
Fat per serving: 4g
Saturated fat per serving: 1g
Cholesterol per serving: 4mg
Fiber per serving: 6g
Protein per serving: 7g
Carbohydrates per serving: 36g
Sodium per serving: 530mg
Iron per serving: 2mg
Calcium per serving: 136mg

Good to Know

Celery root (also called celeriac) tastes like a cross between celery and parsley. If you have any left over, grate it and add to a salad.