Description

Warm up your chilly evenings with our Winter Minestrone Soup, a delightful blend of hearty winter vegetables, beans, and quinoa. This nutritious and comforting soup not only fills your belly but also warms your soul with its rich flavors and vibrant ingredients. Perfect for cozy family dinners or festive gatherings, this recipe is versatile enough to adapt based on seasonal produce you have on hand. Whether you’re enjoying it as a main course or serving it alongside crusty bread and a fresh salad, this soup is sure to become a favorite during the colder months.

Ingredients

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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 1/2-ounce) can diced tomatoes with juice
½ cup uncooked quinoa
Sea salt and freshly ground pepper
2 cups chopped fresh kale, thick ribs removed
3 tbsp finely chopped basil

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Instructions

Prepare your beans by soaking dried beans overnight or using the quick soak method. Drain and rinse after soaking.
In a large pot, combine soaked beans with fresh water and simmer with aromatics until tender, about 45 minutes to 1½ hours.
Sauté carrots, celery, red onion, garlic, bay leaves, and thyme in olive oil until softened.
Add sautéed vegetables to the pot with beans, along with celeriac, sweet potatoes, diced tomatoes, and quinoa. Bring to a boil then reduce heat to simmer for about 20 minutes.
Stir in chopped kale for the last few minutes of cooking.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 220
Sugar: 5g
Sodium: 420mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 9g
Cholesterol: 0mg