Description
Winter Minestrone Soup is a cozy, hearty one-pot meal filled with vegetables, beans, quinoa, and greens. It’s comforting, nourishing, and perfect for cold days when you want something homemade without extra effort.
Ingredients
1½ cups cooked cannellini or butter beans, rinsed and drained
2 tablespoons 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 teaspoons 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
½ cup uncooked quinoa
Sea salt, to taste
Freshly ground black pepper, to taste
2 cups chopped fresh kale, ribs removed
3 tablespoons finely chopped fresh basil
2 ounces Parmesan cheese, grated (optional)
Instructions
If using dried beans, soak overnight or quick-soak, then simmer in fresh water with aromatics until tender. Drain and reserve beans and cooking liquid.
Heat olive oil in a skillet over medium heat. Add carrots, celery, onion, garlic, bay leaves, and thyme. Cook for about 8 minutes until softened and fragrant.
Transfer vegetables to a large pot with beans and cooking liquid or stock.
Add celeriac, sweet potato, diced tomatoes, and quinoa. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
Remove bay leaves. Season with salt and pepper.
Stir in kale and cook 5–8 minutes until wilted.
Add basil just before serving. Serve hot with grated Parmesan if desired.
Notes
Use canned beans and stock to save time.
Add extra liquid if the soup thickens too much.
This soup tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 10 mg