Winter Minestrone Soup Recipe

Introduction

Winter Minestrone Soup is a hearty, comforting dish perfect for chilly days. Packed with beans, fresh vegetables, and warming herbs, it’s a nourishing meal that’s both satisfying and delicious.

Ingredients

• 1½ cups cooked cannellini or butter beans (rinsed and drained; 1 15 oz. can if using canned / ¾ cups if using dry)
• 2 tbsp 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 tsp fresh thyme leaves
• 8 cups vegetable or chicken stock or water (only needed if you don’t cook beans yourself)
• 1 cup celeriac (cubed)
• 1 medium sweet potato (diced)
• 1 (14 1/2-ounce) can diced tomatoes with juice
• ½ cup uncooked quinoa
• Sea salt and freshly ground pepper
• 2 cups chopped fresh kale (thick ribs removed)
• 3 tbsp finely chopped basil
• 2 oz (60g) Parmesan (grated, omit for vegan)

Instructions

1. Step 1: If using dry beans, soak them overnight in plenty of water or quick soak by boiling for 3 minutes, then covering and letting sit for 1 hour. Drain and rinse.
2. Step 2: Discard soak water, add 8 cups fresh water, and simmer beans with some salt and aromatics (onion, garlic, carrot, celery, herbs) with the lid partially on for 45 minutes to 1½ hours until tender. Remove aromatics and keep beans and cooking liquid.
3. Step 3: Alternatively, skip the above steps by using 8 cups of vegetable or chicken stock or water as your soup base with already cooked or canned beans.
4. Step 4: In a skillet, heat olive oil and sauté carrots, celery, red onion, garlic, bay leaves, and thyme for about 8 minutes. Transfer this mixture into the bean cooking liquid or stock along with the cooked beans.
5. Step 5: Add celeriac, sweet potato, diced tomatoes with juice, and quinoa. Bring to a boil, then reduce to simmer and cook for about 20 minutes. Remove bay leaves and season with salt and pepper.
6. Step 6: Stir in chopped kale and cook for 5–8 minutes until wilted. Add extra water if the soup is too thick. Just before serving, stir in chopped basil and sprinkle with grated Parmesan. Enjoy!

Tips & Variations

• For a vegan version, omit the Parmesan or substitute with a plant-based cheese.
• Add a splash of lemon juice before serving for added brightness.
• Use any seasonal vegetables you have on hand to customize the soup.
• Rinse quinoa well before adding to reduce bitterness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a little water or stock if it has thickened. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dry beans?

Yes, canned beans work perfectly and save time. Just rinse and drain them before adding to the soup.

How can I make this soup gluten-free?

Simply ensure your stock is gluten-free and use quinoa as in the recipe. All other ingredients are naturally gluten-free.

Winter Minestrone Soup Recipe

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★★★★★

4.8 from 52 reviews

This hearty Winter Minestrone Soup is a nourishing blend of cannellini beans, root vegetables, quinoa, and greens simmered to perfection in a flavorful broth. Ideal for cozy chilly days, this warming soup combines fresh kale, sweet potatoes, and aromatic herbs, topped with grated Parmesan for a satisfying finish. Whether you prepare your own beans or use canned ones, this recipe offers a comforting and wholesome meal packed with nutrients and vibrant flavors.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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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 (if not cooking beans yourself)

Vegetables and Aromatics

• 2 tbsp 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 tsp fresh thyme leaves
• 1 cup celeriac, cubed
• 1 medium sweet potato, diced
• 1 (14 1/2-ounce) can diced tomatoes with juice
• 1/2 cup uncooked quinoa
• Sea salt and freshly ground black pepper, to taste
• 2 cups chopped fresh kale, thick ribs removed
• 3 tbsp finely chopped fresh basil

Finishing Touch

• 2 oz (60g) Parmesan, grated (omit for vegan version)

Instructions

1. Prepare the Beans: If using dry beans, soak them overnight in plenty of water, at least 2 inches above the beans. Alternatively, use a quick soak method by boiling for 3 minutes, then covering and resting for 1 hour. Drain and rinse the beans thoroughly.
2. Cook the Beans: Discard the soaking water and add 8 cups of fresh water to the beans. Simmer them in a large pot with a pinch of salt and aromatics such as onion, garlic, carrot, celery, rosemary, and thyme, with the lid partially covered. Cook for 45 minutes to 1½ hours until the beans are tender. Remove and discard the aromatics, leaving the beans and cooking liquid in the pot.
3. Or Use Stock and Canned Beans: To save time, you can skip soaking and cooking beans by using 8 cups of vegetable or chicken stock as the soup base and adding pre-cooked or canned beans instead.
4. Sauté Vegetables and Aromatics: In a skillet, heat the olive oil over medium heat. Add diced carrots, celery, red onion, minced garlic, bay leaves, and thyme. Cook for about 8 minutes until the vegetables soften and the mixture is fragrant. Transfer the sautéed vegetables to the bean cooking liquid or stock along with the cooked beans.
5. Add Root Vegetables and Quinoa: Stir in the cubed celeriac, diced sweet potatoes, diced tomatoes with their juice, and uncooked quinoa. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for about 20 minutes until the quinoa and vegetables are tender. Remove the bay leaves. Season with salt and freshly ground black pepper to taste.
6. Finish with Greens and Herbs: Add the chopped kale to the soup and cook for an additional 5 to 8 minutes until the kale is wilted and tender. If the soup becomes too thick, add more water or stock to reach your desired consistency. Just before serving, stir in the finely chopped fresh basil.
7. Serve: Ladle the soup into bowls and sprinkle each serving generously with grated Parmesan cheese. Enjoy the cozy, nutrient-packed soup warm.

Notes

• For a vegan version, omit the Parmesan or substitute with nutritional yeast.
• If using canned beans, rinse them thoroughly to reduce sodium.
• The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Adjust thickness by adding more stock or water during cooking if needed.
• Feel free to swap kale with other hearty greens like Swiss chard or spinach.
• Quinoa adds protein and texture, but you can substitute it with small pasta like ditalini for a classic minestrone feel.

Keywords: Winter Minestrone Soup, minestrone, soup recipe, vegetarian soup, Italian soup, healthy soup, vegetable soup, quinoa soup, kale soup