Winter Minestrone

Beth Streeter


My 8 year old daughter who hates healthy food LOVES this soup. It's inexpensive to make. Freezes wonderfully!

Blue Ribbon Recipe

There's nothing better than soup on a cold day ... and this recipe will warm ya right up! The Test Kitchen smelled wonderful while this was simmering. I had a hard time finding wheat berries, so I used barley. It did seem to thicken up a bit, so I added two more cups of the chicken stock. Keep that in mind if you make this substitution. The Test Kitchen


★★★★★ 3 votes

45 Min
45 Min
Stove Top


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1 Tbsp
olive oil
green onions chopped
celery stalk chopped
4 oz
finely chopped deli ham
large carrots chopped
1/2 lb
kale chopped
Parmesean cheese rind
1/2 tsp
1 dash(es)
coarsely ground black pepper
1 c
wheat berries rinsed
3 c
6 c
chicken broth
1 tsp
basil, dried
1 can(s)
diced tomatoes (14 ounce can)

How to Make Winter Minestrone


  • 1Heat oil in a large pot and add onions, celery, carrots and ham.
  • 2Saute 10 minutes.
  • 3Add water, broth, wheat berries, cheese rind, salt and pepper. Then bring to a boil.
  • 4Reduce heat and simmer covered for 30 minutes or until wheat berries are tender.
  • 5Stir in tomatoes and kale and cook until thoroughly heated.
  • 6Just a note, if you have kidney beans or other veggies that need to be used up add them in. If you can't find wheat berries use barley instead. Enjoy!

Printable Recipe Card

About Winter Minestrone

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Collections: Soup's On!, Winter Recipes
Other Tag: Quick & Easy

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