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Winter Minestrone Soup

Hearty Winter Minestrone Soup for Cozy Nights In

Warm your soul with this hearty Winter Minestrone Soup, perfect for chilly days. A budget-friendly dish celebrating seasonal vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Cannellini or Butter Beans Use canned for convenience or dried for richer flavor.
  • 2 tablespoons Extra Virgin Olive Oil For sautéing vegetables.
  • 6 cups Vegetable or Chicken Stock Homemade stock is ideal for deeper flavor.
For the Vegetables
  • 2 medium Carrots Adds sweetness and texture.
  • 2 stalks Celery Contributes fresh crunch.
  • 1 medium Red Onion Enhances base flavor.
  • 3 cloves Garlic Essential for aromatic depth.
  • 1 cup Celeriac (Celery Root) Offers unique texture and taste.
  • 1 large Sweet Potato Delivers natural sweetness and bulk.
For the Hearty Elements
  • 1 can Diced Tomatoes Contributes acidity and richness.
  • 1 cup Quinoa Adds protein and nuttiness.
  • 2 cups Kale Provides leafiness and nutrients.
For Flavor Enhancers
  • 2 leaves Bay Leaves Imparts subtle earthiness.
  • 2 teaspoons Fresh Thyme Adds a fragrant herbal note.
  • 1 tablespoon Basil Infuses freshness and aroma.
  • 1/2 cup Parmesan Cheese Enhances flavor.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Soak dried beans overnight in water or quick soak method by boiling for 5 minutes and letting sit for an hour. Drain, place in a pot with fresh water, and simmer with aromatics for 60-90 minutes, or until tender.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped carrots, diced celery, red onion, minced garlic, bay leaves, and fresh thyme. Sauté for about 8 minutes until onions turn translucent.
  3. Transfer the sautéed vegetables to the pot with cooked beans. Add cubed celeriac, diced sweet potato, canned tomatoes, and rinsed quinoa. Pour in 6 cups of stock and stir.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 20 minutes. Stir occasionally.
  5. Add chopped kale and cook for an additional 5-8 minutes until wilted. Season with salt and pepper to taste, then stir in basil.
  6. Ladle soup into bowls and top with grated Parmesan cheese if desired. Serve immediately.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Pair with crusty garlic bread for a complete meal. Experiment with seasonal veggies for a personal touch.

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