Description
A hearty winter minestrone soup made with seasonal vegetables, beans, and quinoa for a comforting and nourishing cold-weather meal.
Ingredients
Scale
- 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