Description
This version of Minestrone is made exclusively with vegetables that are at their best in winter. Packed with hearty flavors and nourishing ingredients, this healthy and comforting soup is sure to become your seasonal favorite.
Ingredients
- 1½ cups cooked cannellini or butter beans, rinsed and drained (1 15 oz. can or ¾ cups dried)
- 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
- 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 pepper
- 2 cups chopped fresh kale, thick ribs removed
- 3 tbsp finely chopped basil
- 2 oz (60g) Parmesan, grated (omit for vegan)
Instructions
1. (Skip this step if using canned or cooked beans). Soak the beans overnight in plenty of water or use a quick soak method: boil for 3 minutes, cover, and let stand for 1 hour. Drain and rinse.
2. Discard the soak water and add 8 cups of fresh water. Simmer the beans with salt and aromatics (onion, garlic, carrot, celery, herbs) for 45 minutes to 1½ hours until tender. Discard aromatics, keeping beans and liquid.
3. Alternatively, use vegetable or chicken stock or water (8 cups) and already cooked or canned beans.
4. In a skillet, heat olive oil and sauté the carrots, celery, red onion, garlic, bay leaves, and thyme for about 8 minutes.
5. Transfer the sautéed vegetables to the bean cooking liquid or stock along with the cooked beans.
6. Add the celeriac, sweet potato, canned tomatoes, and quinoa. Bring to a boil, reduce to a simmer, and cook for about 20 minutes. Remove bay leaves and season with salt and pepper.
7. Add chopped kale and cook for 5-8 minutes until wilted. Add more water if the soup is too thick.
8. Stir in chopped basil just before serving.
9. Serve hot, garnished with grated Parmesan if desired.
Notes
To make this recipe vegan, simply omit the Parmesan or use a plant-based alternative. Leftovers store well and the flavors deepen after a day, making this soup great for meal prep. Feel free to swap quinoa with pasta or barley for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 262
- Sugar: 4.7g
- Sodium: 651mg
- Fat: 8.7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 35.6g
- Fiber: 8g
- Protein: 12.4g
- Cholesterol: 6.8mg