Description
This Winter Minestrone Soup blends seasonal vegetables, beans, quinoa, and herbs for a hearty, comforting, healthy cold-weather meal.
Ingredients
1½ cups cooked cannellini or butter beans, rinsed and drained
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 oz) can diced tomatoes with juice
1/2 cup uncooked quinoa
Sea salt and freshly ground pepper
2 cups chopped fresh kale, thick ribs removed
3 tbsp finely chopped basil
2 oz Parmesan, grated (optional)
Instructions
1. Soak beans overnight or quick soak by boiling 3 minutes, resting 1 hour, then drain.
2. Cook soaked beans in 8 cups water with aromatics 45–90 minutes until tender.
3. Use stock or water instead if using cooked or canned beans.
4. Heat olive oil in skillet and cook carrots, celery, onion, garlic, bay leaves, and thyme for 8 minutes.
5. Transfer vegetables to bean liquid or stock with beans.
6. Add celeriac, sweet potato, tomatoes, and quinoa. Simmer 20 minutes. Remove bay leaves, season.
7. Add kale and cook 5–8 minutes until wilted. Adjust thickness with water.
8. Stir in basil before serving and top with Parmesan if desired.
Notes
Omit Parmesan for vegan version.
Adjust vegetables based on availability.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 262
- Sugar: 4.7
- Sodium: 651.1
- Fat: 8.7
- Saturated Fat: 6.8
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 35.6
- Fiber: 0
- Protein: 12.4
- Cholesterol: 6.8