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Winter Minestrone Soup

Fresh herbs, seasonal vegetables, and a slow simmer give this protein-rich minestrone soup lots of delicious flavor.



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Lots of cool things are happening during your fourth month of pregnancy. Your baby is forming the muscles for making facial expressions (although they can’t control them yet) and, thanks to their developing nervous system, can now flex their muscles! I've made this handy meter to show you the new things they can do in order of cuteness:





By Week 16 your baby’s eyes and ears have moved into their permanent positions, making them look more like an actual baby and less like a gummy bear. It was at my 16 week ultrasound that I got my best sonogram photo. I was hoping my little guy would ham it up for the camera with a bicep flex or a wave hello but he was content just showing off his profile, and I was so smitten with his little ski-jump nose and tiny feet that I let it slide. 


This month your baby will also double in size, meaning adorable baby bump photos and elastic jeans are both in your immediate future. It also means that getting enough protein is super important so your body has the energy to keep up with this increase in growth. 


Soups are a great way to get lots of different health benefits thanks to the variety of ingredients you can toss in your pot. This winter minestrone soup is hearty, comforting and packed with the nutrients your gummy-bear-turned-kind-of-human needs for their impending growth spurt. Fresh herbs and a parmesan rind simmer alongside your veggies and meat, providing a savory flavor boost. Italian sausage and fiber-rich beans give you a double dose of protein, and lots of fresh veggies and canned tomatoes provide immune-boosting antioxidants. The leftovers taste delicious the next day because the flavors have had more time to develop, but you can also freeze them for an easy postpartum meal.





What ingredients do I need to make winter minestrone soup?


  • Mild Italian sausage- omit to make this recipe vegetarian

  • Extra virgin olive oil

  • Fresh rosemary

  • Fresh thyme- you can substitute with oregano 

  • Yellow onion

  • Carrots

  • Celery

  • Garlic

  • Swiss chard- you can substitute with fresh spinach

  • Small-shaped pasta- ditalini, macaroni, and orecchiette are all good options

  • Chicken broth- substitute with vegetable broth to make this recipe vegetarian

  • Canned chopped tomatoes

  • Cannelloni beans

  • Parmesan with the rind

  • Kosher salt

  • Red pepper flakes- optional



Helpful products for making this recipe:




How can I adapt this recipe?


You can easily make this vegetarian by omitting the sausage and swapping out chicken broth for vegetable broth. This recipe can be adjusted to the season, for instance you can use peas or green beans instead of Swiss chard in the spring and summer, or add some turnips in the fall.



How many servings of soup does this recipe make?


This recipe makes 6-8 servings.



Can I freeze minestrone soup?


If you plan to freeze this soup, I recommend making it without the pasta (it can get a weird texture after being frozen and reheated). Thaw the soup overnight in the fridge and reheat over low heat on the stove. While the soup is reheating, cook the pasta in a separate pot and then add it to the soup before serving. If your soup needs more liquid, add a little bit of the pasta water until it reaches the desired consistency.



What should I serve with minestrone soup?


A nice loaf of crusty bread is a great companion to wintery soups. Plain or garlic bread are my go-tos for this specific recipe. You can also top your soup with some fresh parmesan cheese, pesto or a drizzle of olive oil.






Did You Make This Recipe?

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Ingredients:


  • 1 lb mild Italian sausage

  • 1 Tbsp olive oil

  • 3 sprigs rosemary

  • 3 sprigs thyme

  • 1 yellow onion

  • 2 carrots

  • 2 celery stalks

  • 4 cloves garlic, minced

  • Swiss chard or fresh spinach (about 3-4 cups)

  • ⅔ cup small-shaped pasta like ditalini, elbow, or orecchiette

  • 4 cups chicken or vegetable broth

  • 2 cups water

  • 28 oz chopped tomatoes

  • 1 15 oz can cannelloni beans

  • 1 parmesan rind (about 1-2 oz)

  • 1 ½ tsp kosher salt

  • pinch of red pepper flakes (optional)

  • Optional toppings: olive oil, fresh parmesan, pesto


Directions:


  1. Chop your onions, carrots, and celery and and mince your garlic.

  2. Heat olive oil over medium heat in a large soup pot or dutch oven

  3. Add the sausage and cook until browned, about 5 minutes

  4. Cook the carrots, celery and onions until softened, about 10 minutes

  5. Add the garlic and cook 1 more minute

  6. Add the canned tomatoes and let them cook down for about 10 minutes

  7. Tie your rosemary and thyme together with kitchen twine or string

  8. Add the salt, red pepper flakes, water, broth, herbs and parmesan cheese rind and bring the mixture to a simmer

  9. Reduce the heat to medium-low, cover and let it simmer for 20 minutes

  10. Chop the Swiss chard

  11. Add the Swiss chard and pasta and cook until both are tender, about 10-15 minutes (if using spinach, let the pasta cook for five minutes before adding)

  12. Stir in the cannellini beans

  13. Top with olive oil, parmesan cheese and/or pesto if desired







Sources:

  1. MediLexicon International. (n.d.). 16 weeks pregnant: Symptoms, baby development, and things to do. Medical News Today. https://www.medicalnewstoday.com/articles/301481#_noHeaderPrefixedContent

  2. NHS. (2021, October). NHS choices. https://www.nhs.uk/pregnancy/week-by-week/13-to-27/16-weeks/






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