If you’re craving a soul-warming dish that wraps you in cozy comfort with every spoonful, you’re going to adore this Winter Minestrone Soup Recipe. Bursting with hearty beans, sweet root vegetables, and vibrant leafy greens, this soup is a true celebration of winter’s best flavors. It’s not just a soup; it’s a hug in a bowl that transforms humble ingredients into something spectacularly nourishing and satisfying, perfect for chilly days when you want to feel cared for with every bite.
Ingredients You’ll Need
Each ingredient in this Winter Minestrone Soup Recipe plays a pivotal role, contributing layers of flavor, texture, and color. The beauty here is how simple ingredients come together so effortlessly to create something truly special. Let’s break down what you’ll need to gather before you start cooking.
- Cannellini or butter beans: These creamy beans add a hearty, velvety texture and protein to keep you full and energized.
- Extra virgin olive oil: Provides a fragrant richness that brings all the sautéed vegetables to life.
- Carrots: Sweet and tender, they add a subtle earthiness and beautiful orange hue.
- Celery: Offers a fresh crunch and aromatic base note that balances the sweetness from carrots and onions.
- Red onion: Adds a mild sharpness and depth when gently sautéed.
- Garlic: Brings warmth and an irresistible savory boost.
- Bay leaves: Infuse the broth with a subtle herbal note that’s classic in stews and soups.
- Fresh thyme leaves: Perfect for layering bright, woodsy flavors throughout the soup.
- Vegetable or chicken stock: The hearty liquid foundation that unites all ingredients seamlessly.
- Celeriac: A wonderfully fragrant root vegetable that adds a nutty, celery-like depth and creamy texture.
- Sweet potato: Brings natural sweetness and a lovely soft bite that contrasts with the beans.
- Diced tomatoes with juice: Impart acidity and richness, balancing the savory ingredients beautifully.
- Uncooked quinoa: Adds a subtle nutty bite and extra protein, making this soup truly filling.
- Sea salt and freshly ground pepper: Essential for seasoning and enhancing all the delicate flavors.
- Fresh kale: Gives a pop of green color and a slightly chewy texture while adding a nutritious punch.
- Finely chopped basil: Lends a fresh, aromatic note that elevates the overall taste.
- Grated Parmesan cheese (optional): Adds a luscious, salty finish to each bowl if you crave a little indulgence.
How to Make Winter Minestrone Soup Recipe
Step 1: Prepare Your Beans
If you’re starting with dry beans, the best way to get them tender and flavorful is by soaking them overnight or using a quick soak method. Cook them slowly in salted water along with aromatics like onion, garlic, and carrot for about an hour, until they’re perfectly soft. These beans bring that creamy texture and gentle sweetness that form the heart of this soup.
Step 2: Sauté the Vegetables
In a skillet warmed with extra virgin olive oil, sauté diced carrots, celery, red onion, minced garlic, bay leaves, and fresh thyme leaves over medium heat until the vegetables soften and their flavors meld. This step unlocks deep aromatic nuances that give the soup its welcoming warmth and character.
Step 3: Combine and Simmer
Next, stir the sautéed vegetables into the bean cooking liquid. Add cubed celeriac, diced sweet potato, canned diced tomatoes with juice, and uncooked quinoa. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. During this time, the quinoa cooks and the sweet potatoes become tender, harmonizing all the ingredients into a rich, flavorful broth.
Step 4: Add the Greens
Stir in the chopped fresh kale and cook just until it wilts, adding vibrancy, a bit of chew, and a great dose of winter greens. This final touch not only brightens the soup but boosts its nutrition, turning it from comforting to downright nourishing.
Step 5: Season and Serve
Finally, taste and adjust the seasoning with sea salt and freshly ground pepper as needed. Ladle the soup into bowls and if you like, sprinkle a little grated Parmesan cheese on top for a decadent finishing touch that melts into the warmth of the soup beautifully.
How to Serve Winter Minestrone Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan is a classic choice to add creamy, salty richness. You might also try a drizzle of good-quality olive oil or a few torn basil leaves for extra fragrance and color that makes each serving feel special.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or garlic breadsticks that soak up all the delicious broth. A simple side salad dressed with lemon vinaigrette adds a crisp counterpoint to the soup’s warmth and heartiness.
Creative Ways to Present
Serving this Winter Minestrone Soup Recipe in rustic bowls and garnishing with fresh herbs can create a cozy, inviting presentation. For a fun twist, serve it in hollowed-out bread bowls or alongside an antipasto platter for an enticing winter gathering.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to four days. Store it in an airtight container to preserve flavors and the fresh bite of kale and herbs. It’s perfect for warming up a quick, nutritious lunch or dinner any day of the week.
Freezing
Winter Minestrone Soup Recipe freezes beautifully. Cool the soup completely, then transfer it into freezer-safe containers or zip bags, leaving some room for expansion. It will keep fresh for up to three months, making it an ideal make-ahead meal for busy days.
Reheating
When you’re ready to enjoy those leftovers, reheat gently on the stovetop over medium heat until just warmed through. If the soup thickens too much after chilling or freezing, simply add a splash of broth or water to loosen it back to the perfect consistency.
FAQs
Can I use canned beans instead of dried?
Absolutely! Using canned beans saves time. Just rinse and drain them before adding to the soup. Be sure to reduce added salt since canned beans can be salty.
Can I substitute quinoa with another grain?
Yes, farro, barley, or brown rice all work well as hearty alternatives to quinoa, adding their own unique textures and flavors to the soup.
Is this soup suitable for vegans?
Definitely, just swap chicken stock for vegetable stock and omit the Parmesan cheese or use a vegan alternative to keep it 100% plant-based.
How spicy is this soup?
This Winter Minestrone Soup Recipe is mellow and comforting, with no spicy heat. Feel free to add a pinch of chili flakes if you prefer a little kick.
Can I prepare this soup in a slow cooker?
Yes! After sautéing the vegetables, add everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours for an easy, hands-off option.
Final Thoughts
There’s something truly special about cooking a pot of Winter Minestrone Soup Recipe when the days are short and the air is crisp. It’s more than just a meal; it’s a comforting ritual that fills both your kitchen and your spirit with warmth. I promise once you try it, it will become a go-to in your recipe box for cold weather nights. Cozy up, spoon in, and savor every bite!
Print
Winter Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and comforting Winter Minestrone Soup packed with nourishing vegetables, tender beans, and wholesome quinoa, perfect for chilly days. This vibrant soup combines the earthiness of celeriac and sweet potatoes with the freshness of kale and herbs, simmered in a flavorful vegetable or chicken broth for a wholesome, warming meal.
Ingredients
Beans and Broth
- 1½ cups cooked cannellini or butter beans
- 8 cups vegetable or chicken stock
Vegetables
- 2 medium carrots, 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 (14½-ounce) can diced tomatoes with juice
- 2 cups chopped fresh kale
Other Ingredients
- 2 tbsp extra virgin olive oil
- ½ cup uncooked quinoa
- Sea salt and freshly ground black pepper to taste
- 3 tbsp finely chopped basil
- Grated Parmesan cheese (optional)
Instructions
- Prepare Beans: If using dry beans, soak overnight or use a quick soak method. Cook the beans until tender in salted water with aromatics such as onion, garlic, and carrot for about one hour to build a flavorful base for the soup.
- Sauté Vegetables: In a skillet, heat the extra virgin olive oil over medium heat. Add diced carrots, celery, red onion, minced garlic, bay leaves, and fresh thyme leaves. Sauté gently until the vegetables are softened and aromatic, enhancing the soup’s flavor layers.
- Simmer Soup: Transfer the sautéed vegetables along with the bean cooking liquid to a large pot. Add celeriac cubes, diced sweet potato, canned diced tomatoes with their juice, and uncooked quinoa. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 20 minutes, allowing the flavors to meld and the quinoa and vegetables to cook through.
- Add Kale and Season: Stir in the chopped fresh kale and cook until it wilts, which adds a fresh, nutrient-rich component. Season the soup with sea salt and freshly ground black pepper to taste, adjusting for your preference.
- Serve: Ladle the hot soup into bowls, garnish with finely chopped fresh basil, and sprinkle with grated Parmesan cheese if desired for a savory finish. Serve warm to enjoy the comforting flavors fully.
Notes
- Using cooked beans saves time, but if using dry beans, soaking is essential for proper cooking and digestion.
- Substitute quinoa with small pasta or barley for different textures.
- Parmesan cheese is optional and can be omitted for a vegetarian or lower-fat option.
- This soup stores well and tastes even better the next day as flavors develop.
- For a vegan version, use vegetable stock and omit Parmesan cheese or substitute with a plant-based alternative.
