Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Minestrone with Winter Greens By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 15, 2019 Print Share Share Tweet Pin Email Photo: Sharon Radisch Prep Time: 40 mins Total Time: 1 hrs Servings: 4 Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans. Ingredients ¼ cup extra-virgin olive oil, plus more for drizzling 6 cloves garlic, thinly sliced 1 tablespoon tomato paste 2 cans (15.5 ounces each) cannellini beans, rinsed and drained ½ cup dry white wine, such as Sauvignon Blanc 1 large sprig sage 1 piece (2 ounces) Pecorino Romano, plus more, grated, for serving Coarse salt and freshly ground black pepper 4 ounces ditalini or other short, tubular pasta (1 cup) 4 cups shredded chicory, escarole, or kale Red-pepper flakes, for serving Directions Heat a large pot over medium-high. Add oil and garlic; cook, stirring occasionally, until garlic is golden, 2 to 3 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add beans and wine; simmer, stirring occasionally, until liquid has thickened and wine has almost evaporated, about 4 minutes. Add 8 cups water, sage, and cheese; season with salt and black pepper. Simmer, partially covered, over medium-low 25 minutes. Bring soup to a boil, stir in pasta, and cook until al dente according to package instructions, stirring occasionally. Add chicory; cook, stirring, just until wilted, about 1 minute. Serve, topped with grated cheese and red-pepper flakes. Print