I love how nourishing and flexible this soup is. It’s loaded with winter veggies like sweet potatoes, carrots, and kale, making it a complete, well-rounded meal in a single bowl. It’s naturally gluten-free, and I can easily make it vegan by skipping the Parmesan. Plus, the addition of quinoa adds a nice protein boost and texture without weighing the soup down. It’s a beautiful way to eat seasonally while still feeling full and energized.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups cooked cannellini or butter beans, rinsed and drained (or 1 15 oz. can)
2 tbsp extra virgin olive oil
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
8 cups vegetable or chicken stock or water
1 cup celeriac, cubed
1 medium sweet potato, diced
1 (14.5-ounce) can diced tomatoes with juice
1/2 cup uncooked quinoa
Sea salt and freshly ground black pepper, to taste
2 cups chopped fresh kale, thick ribs removed
3 tbsp finely chopped basil
2 oz (60g) Parmesan, grated (optional for vegan)
Directions
If I’m using dry beans, I soak them overnight in a large bowl of water. To speed things up, I sometimes do a quick soak: boil the beans for 3 minutes, then remove from heat, cover, and let them sit for 1 hour. Then I drain and rinse them.
I discard the soak water and cook the beans in 8 cups of fresh water with aromatics like garlic, onion, carrot, or thyme. I simmer them gently for 45 minutes to 1.5 hours, until tender. Then I remove the aromatics but leave the beans and their liquid in the pot.
When I’m in a hurry, I skip the bean prep and just use canned beans and 8 cups of vegetable or chicken stock instead.
In a skillet, I heat the olive oil and sauté the carrots, celery, red onion, garlic, bay leaves, and thyme for about 8 minutes. Once they’re soft and fragrant, I transfer them to the soup pot with the cooked beans and liquid or stock.
I stir in the celeriac, sweet potato, diced tomatoes (with their juice), and quinoa. I bring it all to a boil, then lower the heat and let it simmer for about 20 minutes. I remove the bay leaves and season with salt and pepper.
Lastly, I add the kale and let it cook for another 5 to 8 minutes until wilted. If the soup thickens too much, I add a bit more water. Right before serving, I stir in the fresh basil for a burst of flavor and top each bowl with a sprinkle of Parmesan.
Servings and timing
This recipe serves 6 and takes about 1 hour to prepare. It’s perfect for meal prep, a family dinner, or a cozy weekend lunch.
Variations
There are so many ways I like to change this up depending on what I have:
Use spinach or chard instead of kale for a milder green.
Swap the quinoa for barley, pasta, or rice for a different texture.
Add a squeeze of lemon juice just before serving for brightness.
Make it vegan by omitting the cheese or using a dairy-free alternative.
Stir in some chili flakes or a dash of smoked paprika for a little warmth and depth.
Storage/reheating
I store leftovers in the fridge for up to 4 days. It thickens as it sits, so I often add a splash of water or broth when reheating. It warms up nicely on the stove or in the microwave. This soup also freezes well—just leave out the kale and basil, and add them fresh when reheating.
FAQs
Can I use canned beans instead of cooking them from scratch?
Yes, and I often do when I’m short on time. I just rinse and drain one can of cannellini or butter beans and use 8 cups of stock or water for the soup base.
What is celeriac and can I substitute it?
Celeriac is the root of celery and has a mild, earthy flavor. If I don’t have it, I use parsnips or even more carrots instead.
How do I keep the quinoa from making the soup too thick?
Quinoa does absorb liquid as it sits. If the soup thickens too much, I simply stir in more broth or water when reheating.
Is this soup filling enough as a main meal?
Absolutely. With beans, quinoa, and lots of vegetables, it’s a full, protein-rich meal that keeps me satisfied.
Can I freeze this soup?
Yes. I let it cool completely, store it in freezer-safe containers, and leave a little room for expansion. I just add fresh kale and basil when I reheat it for the best texture and flavor.
Conclusion
Winter Minestrone Soup is one of my favorite ways to warm up from the inside out. It’s packed with seasonal veggies, hearty grains, and fresh herbs, and it’s endlessly flexible depending on what I have on hand. Whether I’m feeding a crowd or just meal prepping for the week, this cozy, colorful soup never fails to satisfy.
A hearty and nourishing soup loaded with beans, veggies, quinoa, and kale—perfect for cold days and cozy nights.
Author:Sarah
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 servings
Category:Soup, Dinner, One-Pot
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Vegan
Ingredients
1½ cups cooked cannellini or butter beans (rinsed and drained — 1 can or ¾ cup dry)
2 tbsp extra virgin olive oil
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
8 cups vegetable or chicken stock or water (if not using bean cooking liquid)
1 cup celeriac, cubed
1 medium sweet potato, diced
1 (14.5 oz) can diced tomatoes with juice
1/2 cup uncooked quinoa
Sea salt and freshly ground black pepper, to taste
2 cups chopped fresh kale (thick ribs removed)
3 tbsp finely chopped basil
2 oz (60g) Parmesan, grated (omit for vegan)
Instructions
(Skip if using canned beans) Soak beans overnight in plenty of water or quick-soak: boil for 3 mins, cover, and let sit for 1 hour. Drain and rinse.
Add soaked beans to a large pot with 8 cups fresh water, a pinch of salt, and aromatics (onion, garlic, celery, etc.). Simmer 45–90 minutes until tender. Discard aromatics, keeping beans and cooking liquid.
(Alternative) Use 8 cups vegetable/chicken stock or water + canned or pre-cooked beans instead.
In a skillet, heat olive oil. Sauté carrots, celery, red onion, garlic, bay leaves, and thyme for ~8 minutes. Transfer to the bean pot or stock along with cooked beans.
Add celeriac, sweet potato, canned tomatoes, and quinoa. Bring to a boil, reduce heat, and simmer 20 minutes. Remove bay leaves. Season with salt and pepper.
Stir in kale and cook for 5–8 minutes until wilted. Add more water if too thick. Stir in basil just before serving. Serve hot with grated Parmesan if desired.
Notes
To make it vegan, omit the Parmesan or use a plant-based alternative.
You can substitute quinoa with small pasta or barley for a different texture.
This soup freezes well; just leave out the Parmesan when freezing.
