Winter Soup

Well. It’s cold. No doubt about that. So today, Hubby and I decided to make a yummy minestrone soup. Actually what happened was, Hubby wanted to make a butternut squash gratin (yes, recipe coming) and I remembered a recent recipe from Real Simple for a minestrone soup with butternut squash. Perfect pair for dinner!

Please forgive the lack of pictures… the Kosher, She Eats kitchen was NOT clean enough to get any good pics. I promise we will have some new ones for you the next time we make this!

Of course, nothing in the Kosher, She Eats kitchen could be simple… We don’t eat pasta or bread (regularly) plus we wanted to use what we grew/had canned in season so we adjusted the original recipe. Here is our version of the Winter Minestrone. One thing… I totally ‘free-handed’ this recipe… do what feels right. I love carrots in soups so I added more. If you love beans, add beans or squash or whatever!


  • Olive oil
  • 1 medium onion, chopped
  • kosher salt and black pepper
  • 1 14.5-ounce can diced tomatoes
  • 1 half pint (8oz) jar of homemade tomato sauce (yes, you can use canned… but NOT PASTA SAUCE, actual tomato sauce… we will get you canning next season. It’s easy!)
  • Some butternut squash, cut into 1-inch pieces (The other recipe calls for a small squash… I didn’t have that much since we were using it mainly for the gratin.)
  • 6-7 medium carrots, chopped
  • Some green beans (we used a sandwich bag of green beans we had frozen during the season. If you do not have this luxury, grab some frozen ones at the store. They are usually flash frozen at the peak of the season.)
  • 2 15-ounce cans navy beans, rinsed (or pinto, or kidney… whatever bean you want… I wouldn’t do black beans though… personal preference. Also… I forgot to rinse mine and the world kept spinning.)
  • Vegetable stock
  • 1 3-inch piece Parmesan rind (optional), plus grated Parmesan for serving
  • 1/2 Savoy cabbage, chopped


  1. Before you start… get a big soup pot. Don’t do this step in a frying pan… keep the flavors in there! Okay, heat some olive oil in your SOUP POT. (I say vociferously because at first I didn’t then switched pans… don’t bother to get that frying pan dirty.) Add the onion, about ¾ teaspoon salt, and about ¼ teaspoon pepper. Sauté, stirring frequently, until soft and nearly translucent (about 8 to 10 minutes).
  2. Add the tomatoes and their juices as well as your tomato sauce to the pot with the onions. Simmer until thickened (about 6 to 8 minutes… I left it on a bit longer as I was prepping the other ingredients).
  3. Add squash, carrots, beans, green beans, 8(ish) cups vegetable stock, and Parmesan rind, if desired, and bring to a boil. Then turn it down to a simmer, stirring occasionally. You want the vegetables to get tender. This could take about 20 to 25 minutes, however, since I put mine up early in the afternoon, I kept it on a low simmer for more than an hour. I let the veggies get soft and even added some more vegetable stock to bring it to the right soup-y-ness.
    1. NOTE: If you added the Parmesan rind (which I totally recommend trying, if you are serving a dairy meal) continually taste the soup. The rind really imparts A LOT of flavor and you might want to take it out before the cooking time is up. We left it in for maybe 30 minutes.
  4. About 30 minutes or so before you plan to  serve the soup, add cabbage. Simmer until the cabbage isn’t too crunchy.
  5. Serve with grated Parmesan on top.

Ok, like I said, we were a little loosey goosey about this recipe. And it totally worked. I put it up around 3 and we ate it around 6:30. It stayed warm the whole time but make sure the liquid doesn’t boil out!! It really didn’t take long to prep and made everything smell great while we were cleaning our house. After I put the soup up, we had extra butternut squash (from the gratin) and we threw it in. Also, the first night we ate this, the cabbage had a bit of a crunch to it (delish!) but at subsequent “eatings” the cabbage was less crunchy (surprisingly still delish)!

If you don’t use the rind or top with Parm, this is a great parve soup. And it’s fabulous as a dairy soup as well!

One last tip for you… Start with one bowl. We got so excited the first night we each ate two… and the rest of our dinners which left us totally over stuffed! This soup is SUPER filling.


Kosherly yours,
Kosher T & Kosher Hubby


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