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Winter Minestrone Soup

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Warm up with our hearty Winter Minestrone Soup, a comforting blend of winter vegetables and nutritious beans that will satisfy your taste buds and nourish your body. This vibrant soup is packed with fiber-rich ingredients like cannellini beans, sweet potatoes, and kale, making it a wholesome choice for chilly days. Easy to prepare and versatile enough to adapt with your favorite seasonal veggies, this recipe is perfect for cozy dinners or gatherings with friends and family. Serve it alongside crusty bread or a light salad for a complete meal that everyone will love.

Ingredients

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  • 1½ cups cooked cannellini or butter beans
  • 2 tbsp extra virgin olive oil
  • 2 medium carrots, diced
  • 1 cup celery, diced
  • 1 cup red onion, diced
  • 34 cloves garlic, minced
  • 2 bay leaves
  • 2 tsp fresh thyme leaves
  • 8 cups vegetable or chicken stock
  • 1 cup celeriac, cubed
  • 1 medium sweet potato, diced
  • 1 can diced tomatoes (14½ oz) with juice
  • ½ cup uncooked quinoa
  • Sea salt and freshly ground pepper to taste
  • 2 cups chopped fresh kale

Instructions

  1. If using dried beans, soak them overnight or use the quick soak method by boiling them for three minutes and letting them sit covered for an hour. Drain and rinse.
  2. In a large pot, combine soaked beans with fresh water (8 cups). Simmer with salt and aromatics (onion, garlic, carrot, celery) for about 45 minutes to an hour until tender. Retain the cooking liquid.
  3. In a skillet over medium heat, warm olive oil. Add carrots, celery, red onion, garlic, bay leaves, and thyme. Cook for about eight minutes until softened. Transfer vegetables to the pot with beans.
  4. Stir in celeriac, sweet potato, canned tomatoes with juice, and quinoa. Bring to a boil then reduce to simmer for around twenty minutes. Remove bay leaves and season with salt and pepper.
  5. Stir in chopped kale and cook for an additional five to eight minutes until wilted. Adjust thickness if necessary by adding more water before serving.

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