Name: Winter Minestrone Soup Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1½ cups cooked cannellini or butter beans, rinsed and drained (1 15 oz. can if using canned or ¾ cups if using dry); 8 cups vegetable or chicken stock or water (only needed if not cooking beans yourself); 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; 1 cup celeriac, cubed; 1 medium sweet potato, diced; 1 (14 ½-ounce) can diced tomatoes with juice; 2 cups chopped fresh kale, thick ribs removed; ½ cup uncooked quinoa; 3 tbsp finely chopped fresh basil; 2 tbsp extra virgin olive oil; Sea salt and freshly ground black pepper, to taste; 2 oz (60g) Parmesan cheese, grated (omit for vegan)

Jump to Recipe

If you’re longing for a cozy, hearty bowl that tastes like a warm hug on a chilly day, this Winter Minestrone Soup is exactly what your soul needs. Packed with tender beans, vibrant autumn vegetables, and fragrant herbs, this soup celebrates all the best flavors of the season in one satisfying pot. Every spoonful delivers comforting textures, a beautiful medley of colors, and layers of fresh, earthy taste that will quickly make Winter Minestrone Soup a cherished staple in your recipe rotation.

Winter Minestrone Soup Recipe - Recipe Image

Ingredients You’ll Need

This Winter Minestrone Soup comes together with simple but thoughtfully chosen ingredients that complement each other perfectly. Each item plays a unique role, whether adding creaminess, sweetness, or a burst of freshness, creating a symphony of flavors and textures that define this dish.

Cannellini or butter beans: Provide a creamy, hearty base with gentle earthiness that keeps you full and satisfied.
Extra virgin olive oil: Adds a rich, fruity note that enhances the vegetables while keeping the soup smooth.
Carrots: Bring a natural sweetness that lightens up the savory components.
Celery: Offers a fragrant crunch that balances richness and adds depth.
Red onion: Imparts a mild sharpness that softens during cooking for mellow sweetness.
Garlic: Lends warmth and a hint of spice for an inviting aroma.
Bay leaves: Infuse subtle herbal notes that tie all flavors together.
Fresh thyme leaves: Enhance the earthiness with a gentle citrus undertone.
Vegetable or chicken stock: Forms a flavorful, savory liquid base to carry the soup.
Celeriac: Adds subtle earthiness and a silky texture once cooked.
Sweet potato: Brings natural sweetness and a creamy bite.
Canned diced tomatoes: Provide bright acidity and juicy bursts to enliven the soup.
Uncooked quinoa: Boosts protein content and a slight nuttiness with pleasant texture.
Sea salt and freshly ground pepper: Essential seasonings to lift all the ingredients.
Fresh kale: Offers a vibrant green color and hearty, leafy texture.
Finely chopped basil: Adds a fresh, peppery herbaceous note just before serving.
Parmesan: Optional but highly recommended for a savory, nutty richness that finishes the soup beautifully.

How to Make Winter Minestrone Soup

Step 1: Prepare the Beans

If you’re using dried beans, start by soaking them overnight or using a quick soak method to soften them. This step is essential for tenderness and digestibility. Then, simmer the beans gently with aromatics like onion, garlic, carrot, celery, and herbs until perfectly tender. This homemade cooking liquid creates a flavorful base you won’t get from store-bought stock.

Step 2: Sauté the Aromatics

In a skillet, heat the extra virgin olive oil and sauté the diced carrots, celery, red onion, and minced garlic alongside bay leaves and fresh thyme. This slow cooking softens the veggies and releases their aromatic sweetness that will form the soup’s vibrant backbone.

Step 3: Combine and Simmer

Transfer the sautéed vegetables to the pot with the beans and their cooking liquid or stock. Stir in the cubed celeriac, diced sweet potato, canned tomatoes with juice, and uncooked quinoa. Bring everything to a gentle boil, then reduce to a simmer. Let the soup cook for about 20 minutes, allowing the quinoa and vegetables to soften and the flavors to meld beautifully. Don’t forget to remove the bay leaves before the next step.

Step 4: Add Greens and Final Herbs

Stir in the chopped kale and cook for another 5 to 8 minutes until the kale wilts to tender perfection. At the very last moment, blend in the finely chopped basil to add a fresh, vibrant burst. Season generously with sea salt and freshly ground pepper to taste.

Step 5: Serve with Parmesan

Dish the Winter Minestrone Soup into bowls and sprinkle each serving with grated Parmesan cheese. This final touch melts slightly, adding a wonderful savory depth that complements the wholesome vegetables and beans.

How to Serve Winter Minestrone Soup

Garnishes

The classic garnish for Winter Minestrone Soup is freshly grated Parmesan, which adds creaminess and a salty kick. For a vegan twist, try a sprinkle of toasted pine nuts or crispy fried sage leaves to bring an unexpected crunch and aroma.

Side Dishes

This soup pairs wonderfully with warm crusty bread or grilled garlic focaccia to soak up all the flavorful broth. A simple mixed green salad with a tangy vinaigrette can brighten the meal and add crisp freshness.

Creative Ways to Present

For a special occasion, serve the soup in rustic bread bowls to impress your guests with edible containers. Alternatively, top each bowl with a dollop of pesto or a swirl of chili oil if you like a little spice contrast with your Winter Minestrone Soup.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Winter Minestrone Soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after resting overnight, making it a great make-ahead meal.

Freezing

This soup freezes wonderfully. Portion it into freezer-safe containers and store for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.

Reheating

Reheat Winter Minestrone Soup on the stove over low to medium heat, stirring occasionally. Add a splash of water or stock if it thickens too much. Keep the kale tender by reheating just until warmed through, not overcooked.

FAQs

Can I use canned beans instead of dried beans?

Absolutely! Using canned beans speeds up preparation and is perfectly fine. Just be sure to rinse and drain them well to avoid excess salt and maintain a clean flavor in the soup.

Is Winter Minestrone Soup suitable for vegans?

Yes, it’s easy to make vegan simply by omitting the Parmesan cheese or substituting with a plant-based alternative. The soup’s rich flavors are still satisfying and delicious without dairy.

What can I substitute if I don’t have celeriac?

Turnips or parsnips are great substitutes that provide a similar earthy sweetness and texture to keep the soup balanced and hearty.

How long does it take to make Winter Minestrone Soup from scratch?

Including soaking and cooking dried beans, expect about 2 to 3 hours. Using canned beans and pre-made stock cuts that down to about 45 minutes, making it ideal for a weeknight dinner.

Can I add other vegetables to the Winter Minestrone Soup?

Definitely! Feel free to add seasonal veggies like zucchini, green beans, or even some chopped cabbage to make it your own. Just adjust cooking times to keep everything tender and vibrant.

Final Thoughts

Winter Minestrone Soup is one of those magical dishes that fills your kitchen with warmth and comfort while nourishing your body deeply. It’s flavorful, wholesome, and endlessly adaptable, perfect for chilly evenings or anytime you crave a cozy homemade meal. I hope you give this recipe a try and make it your own little winter tradition that brightens even the coldest days.

Winter Minestrone Soup Recipe

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★★★★★

5.1 from 26 reviews

This hearty Winter Minestrone Soup is a comforting blend of cooked cannellini beans, fresh winter vegetables, quinoa, and kale simmered in a flavorful broth. Perfect for chilly days, it combines nutritious ingredients with a rich tomato base and fragrant herbs to deliver a warm, satisfying meal that can be enjoyed by vegetarians and easily made vegan by omitting the Parmesan.

Author: rami
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering, Sautéing
Cuisine: Italian
Diet: Vegetarian

Instructions

Prepare the Beans: If using dried beans, soak them overnight in plenty of water or use a quick soak by boiling for 3 minutes, covering, and letting stand for 1 hour. Drain and rinse thoroughly.
Cook the Beans: Discard soak water, add 8 cups fresh water, and simmer beans with a pinch of salt and aromatics like onion, garlic, carrot, celery, rosemary, and thyme for 45 minutes to 1½ hours until tender. Remove aromatics and keep beans and cooking liquid in the pot. Alternatively, use canned beans and stock.
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add carrots, celery, red onion, garlic, bay leaves, and thyme. Cook for about 8 minutes until softened and fragrant.
Combine Ingredients: Transfer sautéed vegetables to the pot with beans and their cooking liquid or stock. Add celeriac, sweet potatoes, diced tomatoes with juice, and quinoa.
Simmer the Soup: Bring to a boil, reduce heat, and simmer for about 20 minutes until vegetables and quinoa are tender. Remove bay leaves. Season with salt and freshly ground pepper to taste.
Add Kale and Basil: Stir in chopped kale and cook 5-8 minutes until wilted. If soup is too thick, add more water to reach desired consistency. Stir in chopped basil just before serving.
Serve: Ladle soup into bowls and sprinkle with grated Parmesan cheese if desired. Enjoy warm.

Notes

For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
You can use canned beans and prepared stock to save time.
If the soup gets too thick after cooking, simply add extra water or stock to adjust consistency.
Fresh herbs greatly enhance flavor, but dried thyme can be used if fresh is unavailable; reduce quantity to 1 tsp.
Quinoa adds protein and texture, but you can substitute with small pasta or barley.