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Winter Minestrone Soup Recipe

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.

Ingredients

Scale

Beans and Broth

  • 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)

Vegetables

  • 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

Grains and Herbs

  • ½ cup uncooked quinoa
  • 3 tbsp finely chopped fresh basil

Other

  • 2 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 2 oz (60g) Parmesan cheese, grated (omit for vegan)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition

Keywords: Winter Minestrone Soup, vegetable soup, Italian soup, healthy soup, quinoa soup, kale soup, winter vegetables, hearty soup

Find it online: https://cheframiflavor.com/winter-minestrone-soup-recipe/