Description
Winter Minestrone Soup is a heartwarming bowl of goodness, perfect for chilly days and cozy family gatherings. This nutritious soup is brimming with seasonal vegetables, beans, and quinoa, making it not only delicious but also a powerhouse of vitamins and minerals. The vibrant flavors meld together beautifully in a one-pot meal that’s easy to prepare and even easier to customize according to your taste. Whether you’re enjoying it fresh or freezing portions for later, this comforting dish will quickly become a winter staple in your home.
Ingredients
Scale
- 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
- 3–4 cloves garlic, minced
- 1 cup celeriac, cubed
- 1 medium sweet potato, diced
- 8 cups vegetable or chicken stock
- 1 (14½-ounce) can diced tomatoes with juice
- ½ cup uncooked quinoa
- 2 cups chopped fresh kale
Instructions
- If using dried beans, soak overnight or use the quick soak method. Drain and rinse.
- In a large pot, cover beans with fresh water and simmer with aromatics (onion, garlic, carrot) for about 45 minutes to 1½ hours until tender.
- In a skillet over medium heat, sauté carrots, celery, red onion, garlic, bay leaves, and thyme in olive oil for about 8 minutes.
- Transfer sautéed vegetables to the pot with cooking liquid or stock along with cooked beans.
- Add celeriac, sweet potatoes, canned tomatoes, and quinoa; bring to a boil then reduce heat and simmer for about 20 minutes.
- Stir in chopped kale and cook for an additional 5-8 minutes until wilted. Adjust seasoning as needed before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 560mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg