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
Scale
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.