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Winter Minestrone Soup

Winter Minestrone Soup
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Warm up this winter with our delightful Winter Minestrone Soup, a nourishing blend of seasonal vegetables that brings comfort to chilly days. Packed with kale, sweet potatoes, and hearty beans, this vibrant soup is not only nutritious but also incredibly versatile—perfect for family dinners or meal prep. Easy to make and customize, its rich flavors will keep you coming back for seconds. Serve it alongside crusty bread or fresh herbs to elevate the dining experience. This healthy and satisfying dish is destined to become a staple in your kitchen.

Ingredients

Scale
  • 1½ cups cooked cannellini or butter beans, rinsed and drained
  • 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 can (14.5 oz) diced tomatoes with juice
  • ½ cup uncooked quinoa
  • Sea salt and freshly ground pepper to taste
  • 2 cups chopped fresh kale, thick ribs removed
  • 3 tbsp finely chopped basil

Instructions

  1. If using dried beans, soak overnight or use a quick soak method. Cook until tender; reserve cooking liquid.
  2. In a large pot, heat olive oil over medium heat. Sauté carrots, celery, onion, garlic, bay leaves, and thyme for about 8 minutes.
  3. Add the sautéed vegetables to the reserved bean cooking liquid along with celeriac, sweet potato, canned tomatoes, and quinoa. Bring to a boil then reduce heat; simmer for about 20 minutes.
  4. Remove bay leaves and season with salt and pepper.
  5. Stir in kale and cook for an additional 5–8 minutes until wilted. Add more water if soup is too thick.
  6. Stir in basil just before serving.

Nutrition

Find it online: https://epichistorian.com/winter-minestrone-soup/