Winter Minestrone Soup
A hearty and nourishing soup loaded with beans, veggies, quinoa, and kale—perfect for cold days and cozy nights.
- 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.
Find it online: https://allrecipesmade.com/winter-minestrone-soup/
