Winter Minestrone Soup is the kind of meal that warms you from the inside out when cold weather sets in. This recipe focuses on vegetables that thrive during winter, creating a bowl that tastes rich, filling, and balanced without feeling heavy. With beans, quinoa, and sturdy vegetables simmered together, this soup delivers comfort while still keeping things wholesome. Winter Minestrone Soup works well for weeknight dinners, meal prep, or relaxed weekends when you want something nourishing on the table without extra effort.
Story
Winter Minestrone Soup became a staple in my kitchen after one particularly long winter when lighter soups simply did not satisfy. I wanted something packed with vegetables, beans, and grains that could stand up to cold evenings and still feel fresh. This version relies on winter produce like celeriac, sweet potatoes, and kale, which hold their texture and flavor during longer cooking. Winter Minestrone Soup also adapts easily, making it ideal when your fridge looks bare. Over time, it turned into my go-to vegetable hearty soup and a reliable vegetarian italian soup that feels like true healthy comfort food.
Ingredients
-
1½ cups cooked cannellini or butter beans, rinsed and drained
-
2 tablespoons extra virgin olive oil
-
2 medium carrots, peeled and diced
-
1 cup diced celery
-
1 cup diced red onion
-
3–4 cloves garlic, minced
-
2 bay leaves
-
2 teaspoons fresh thyme leaves
-
8 cups vegetable or chicken stock or water
-
1 cup cubed celeriac
-
1 medium sweet potato, diced
-
1 (14½-ounce) can diced tomatoes with juice
-
½ cup uncooked quinoa
-
Sea salt and freshly ground black pepper
-
2 cups chopped kale, ribs removed
-
3 tablespoons finely chopped fresh basil
-
2 ounces grated Parmesan cheese, optional
Step-by-Step Instructions
Preparing the Ingredients
Start by chopping all vegetables into even, bite-sized pieces so they cook at the same pace. Rinse the beans well and set them aside. Measure out the quinoa and keep it dry until needed. Having everything ready before cooking helps the soup come together smoothly and prevents overcooking any ingredients.
Cooking Instructions
Heat olive oil in a skillet and sauté carrots, celery, red onion, garlic, bay leaves, and thyme until fragrant and slightly softened. Transfer this mixture to a large pot with the beans and stock. Add celeriac, sweet potato, tomatoes, and quinoa, then bring everything to a boil before lowering to a steady simmer. Cook until vegetables turn tender and the quinoa opens, then season and finish with kale and basil before serving.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid cutting vegetables too small, as they may break down and make the soup overly thick. Skipping seasoning until the end can also lead to bland flavor, so taste as you go. Overcooking the kale causes it to lose color and texture, so add it near the end for the best result.
Pro Tips for Better Flavor
Let the soup rest for a few minutes after cooking to allow flavors to settle. Using fresh herbs instead of dried gives the broth a brighter finish. For deeper taste, finish each bowl with freshly grated Parmesan or a drizzle of olive oil just before serving.
Serving and Storage
How to Serve
Serve Winter Minestrone Soup hot in deep bowls with crusty bread or warm focaccia on the side. It also pairs well with a simple green salad for a complete meal. A sprinkle of cheese or fresh herbs adds extra aroma and visual appeal.
How to Store Leftovers
Store leftovers in airtight containers in the refrigerator for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen the texture. This seasonal veggie stew also freezes well for quick future meals.
Conclusion
Winter Minestrone Soup proves that simple ingredients can create bold, satisfying results. With beans, vegetables, and grains working together, this bean and pasta soup alternative delivers warmth and balance in every bite. Try it once, and it may become a regular part of your cold-weather routine.
Discover more delicious recipes by following me on Facebook and Pinterest.
Frequently Asked Questions
Can I make this soup vegan?
Yes, simply skip the Parmesan cheese or replace it with a plant-based alternative. The soup already relies on vegetables, beans, and grains for its richness, so it still tastes full and satisfying.
Can I substitute quinoa with pasta?
Small pasta shapes work well and maintain the traditional feel of minestrone. Cook the pasta separately and add it just before serving to keep the texture firm.
Does this soup thicken overnight?
Yes, the quinoa and beans continue absorbing liquid as the soup rests. Add a little water or stock when reheating to reach your preferred consistency.
Print
Winter Minestrone Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty winter minestrone soup made with seasonal vegetables, beans, and quinoa for a comforting and nourishing cold-weather meal.
Ingredients
- 1½ cups cooked cannellini or butter beans
- 2 tablespoons extra virgin olive oil
- 2 medium carrots, peeled and diced
- 1 cup celery, diced
- 1 cup red onion, diced
- 3–4 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons fresh thyme leaves
- 8 cups vegetable or chicken stock or water
- 1 cup celeriac, cubed
- 1 medium sweet potato, diced
- 1 (14½-ounce) can diced tomatoes with juice
- ½ cup uncooked quinoa
- Sea salt and freshly ground black pepper
- 2 cups chopped kale
- 3 tablespoons chopped fresh basil
- 2 ounces grated Parmesan cheese
Instructions
- Soak and cook dried beans if not using canned, then set aside with cooking liquid.
- Heat olive oil and sauté carrots, celery, onion, garlic, bay leaves, and thyme until softened.
- Transfer vegetables to a large pot with beans and stock.
- Add celeriac, sweet potato, tomatoes, and quinoa and bring to a boil.
- Reduce to a simmer and cook until vegetables are tender.
- Season with salt and pepper, remove bay leaves, and stir in kale.
- Cook until kale wilts, finish with basil, and serve with Parmesan.
Notes
- Use vegetable stock for a vegetarian version.
- Omit Parmesan for a vegan option.
- Add extra stock when reheating if the soup thickens.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 262
- Sugar: 5
- Sodium: 651
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 8
- Protein: 12
- Cholesterol: 7
