What is winter minestrone soup?

Winter minestrone soup is a hearty Italian style vegetable soup made with beans, winter vegetables, herbs, and a grain such as quinoa, pasta, or rice. It is thicker and more filling than lighter vegetable soups.

What is the secret ingredient in minestrone soup?

Many cooks say the secret ingredient is the bean cooking liquid. It adds body and depth to the broth. Fresh herbs and good olive oil also make a big difference.

Which is the best soup in winter?

Many people love hearty soups during winter. Minestrone, chicken soup, potato soup, and lentil soup remain popular because they warm the body and feel satisfying.

What makes minestrone soup different from vegetable soup?

Minestrone includes beans and usually a grain like pasta or rice. As a result, it becomes thicker and more filling than a basic vegetable soup.

Winter Minestrone Soup Recipe for a Hearty Cozy Dinner

Name: Winter Minestrone Soup Recipe for a Hearty Cozy Dinner
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1½ cups cooked cannellini or butter beans, rinsed and drained (or 1 can 15 oz); 2 tablespoons extra virgin olive oil; 2 medium carrots, peeled and diced; 1 cup celery, diced; 1 cup red onion, diced; 3–4 garlic cloves, minced; 2 bay leaves; 2 teaspoons fresh thyme leaves; 8 cups vegetable stock, chicken stock, or water; 1 cup celeriac (celery root), cubed; 1 medium sweet potato, diced; 1 can (14½ oz) diced tomatoes with juice; ½ cup uncooked quinoa; Sea salt and freshly ground black pepper, to taste; 2 cups fresh kale, chopped with thick stems removed; 3 tablespoons fresh basil, finely chopped; 2 oz Parmesan cheese, grated for serving (optional)

Description

Winter Minestrone Soup is a hearty Italian style vegetable soup made with beans, winter vegetables, herbs, and quinoa. This comforting one pot meal is rich, nutritious, and perfect for cold weather dinners.

Ingredients

Scale

1½ cups cooked cannellini or butter beans, rinsed and drained (or 1 can 15 oz)

2 tablespoons extra virgin olive oil

2 medium carrots, peeled and diced

1 cup celery, diced

1 cup red onion, diced

3–4 garlic cloves, minced

2 bay leaves

2 teaspoons fresh thyme leaves

8 cups vegetable stock, chicken stock, or water

1 cup celeriac (celery root), cubed

1 medium sweet potato, diced

1 can (14½ oz) diced tomatoes with juice

½ cup uncooked quinoa

Sea salt and freshly ground black pepper, to taste

2 cups fresh kale, chopped with thick stems removed

3 tablespoons fresh basil, finely chopped

2 oz Parmesan cheese, grated for serving (optional)

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Instructions

1. If using dried beans, soak them overnight in plenty of water or use a quick soak method. Cook soaked beans in fresh salted water with aromatics until tender, about 45 to 90 minutes.

2. Heat olive oil in a skillet over medium heat. Sauté carrots, celery, onion, garlic, bay leaves, and thyme for about 8 minutes until softened.

3. Transfer the sautéed vegetables to a large soup pot with beans and cooking liquid or stock.

4. Add celeriac, sweet potato, diced tomatoes, and quinoa.

5. Bring the soup to a boil, then reduce heat and simmer for about 20 minutes until vegetables are tender.

6. Remove bay leaves and season with salt and black pepper.

7. Stir in chopped kale and cook for 5 to 8 minutes until wilted.

8. Add extra stock or water if the soup becomes too thick.

9. Stir in fresh basil just before serving.

10. Serve hot and top each bowl with grated Parmesan if desired.

Notes

Beans can be cooked from dried or replaced with canned beans to save time.

Bean cooking liquid can be used as the soup base for deeper flavor.

Vegetables can be swapped depending on seasonal availability.

Parmesan can be omitted to make the soup vegan.

Add extra water or stock if the soup thickens during cooking.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 262 kcal
Sugar: 4.7 g
Sodium: 651.1 mg
Fat: 8.7 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35.6 g
Fiber: 8 g
Protein: 12.4 g
Cholesterol: 6.8 mg