Description

This Winter Minestrone Soup is a hearty, nutritious, and comforting dish made exclusively with winter vegetables. Packed with flavors from seasonal produce like celeriac, sweet potatoes, and kale, combined with beans and quinoa for protein, it’s a perfect healthy meal to warm you up in cold weather. Enhanced with fresh herbs and a touch of Parmesan, this soup is a winter favorite that’s both delicious and satisfying.

Ingredients

Beans

1½ cups cooked cannellini or butter beans, rinsed and drained (1 15 oz. can if using canned / ¾ cups if using dry)

Vegetables & Herbs

2 medium carrots, peeled and diced
1 cup celery, diced
1 cup red onion, diced
3-4 cloves garlic, minced
2 bay leaves
2 tsp fresh thyme leaves
1 cup celeriac, cubed
1 medium sweet potato, diced
1 (14 1/2-ounce) can diced tomatoes with juice
2 cups chopped fresh kale, thick ribs removed
3 tbsp finely chopped basil

Grains

½ cup uncooked quinoa

Liquids & Oil

2 tbsp extra virgin olive oil
8 cups vegetable or chicken stock or water (only needed if you don’t cook beans yourself)

Seasonings

Sea salt and freshly ground pepper, to taste

Dairy (optional)

2 oz (60g) Parmesan, grated (omit for vegan)

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Instructions

Prepare the Beans: If using dry beans, soak them overnight in plenty of water, ensuring water is 2 inches above beans, or perform a quick soak by boiling them for 3 minutes, then covering and letting stand for 1 hour. Drain and rinse the beans. Afterwards, simmer the beans in 8 cups of fresh water with a pinch of salt and aromatics like onion, garlic, carrot, celery, rosemary, and thyme, partially covered, for 45 minutes to 1 ½ hours until tender. Remove aromatics and keep the beans with their cooking liquid in the pot. Skip this step if using canned or pre-cooked beans.
Sauté Aromatics: In a skillet, heat the extra virgin olive oil over medium heat. Add the diced carrots, celery, red onion, minced garlic, bay leaves, and fresh thyme leaves. Cook for about 8 minutes until vegetables are softened and fragrant.
Combine Vegetables and Beans: Transfer the sautéed vegetables into the pot with the bean cooking liquid or vegetable/chicken stock (if using canned beans or stock). Add the cooked beans as well.
Add Winter Vegetables and Quinoa: Stir in the cubed celeriac, diced sweet potatoes, canned diced tomatoes with juice, and uncooked quinoa. Bring the soup to a boil. Then reduce heat to a simmer and cook for about 20 minutes, or until the quinoa and vegetables are tender. Remove and discard the bay leaves. Season with sea salt and freshly ground pepper to taste.
Finish with Greens and Herbs: Add the chopped kale to the soup and cook for 5-8 minutes until wilted. If the soup is too thick, add more water to reach desired consistency. Stir in finely chopped fresh basil just before serving.
Serve: Ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese if desired. Enjoy the comforting, winter-flavored minestrone!

Notes

To save time, canned or pre-cooked beans can be used instead of cooking dry beans.
For a vegan version, omit the Parmesan cheese or use a vegan cheese alternative.
If the soup becomes too thick, add extra water or stock to adjust consistency.
Fresh herbs like basil and thyme add brightness, use dried herbs if fresh are not available but reduce quantity accordingly.
This soup keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian